Pane alle noci
With this recipe, the addition of walnuts, chestnut puree and candied fruits creates a perfect bread for the upcoming autumn days. The recipe can be varied in many ways and provides an ideal basis for different flavors.
A slower dough ripening at 4-5 ° C is crucial for the development of the taste and the development of the structure. The longer ripening time also ensures that the crumb is loose and airy.
Recipe
For a bread with a weight of 1519g
Poolish:
- 200g Wheat flour Type 700
- 200g Water
- 2g Yeast
DT: 28°C after 2 hours at room temperature, the at 4°C Hydration (TA): 200 Maturity time: 18-48 hours
Sourdough:
- 85g Rye flour Type 960
- 85g Water
- 5g Starter
DT: 35°C reduced to room temperature Maturity time: 15 hours Hydration (TA): 200
Main dough:
- 402g Mature Poolish
- 175g Mature sourdough
- 250g Wheat flour Type 700
- 250g Wheat flour Type 1600
- 200g Water (depending on the type of chestnut puree, more or less water can be added)
- 17g Salt
- 5g Yeast
- 70g Chestnut puree
- 120g Walnuts (soak in hot water for 2 hours and the drained water can be included in the bulk water)
- 30g Candied Orange Peel
Hydration (TA): 162 DT: 22-24°C Mixing time: 7 minutes slow / 5 minutes fast
Knead all the ingredients except walnuts and orange peel until the dough releases from the side of the mixing bowl. The walnuts and orange peel are slowly mixed in at the end.
Cover and let the dough rise for 40 minutes (fold once after 20 minutes)
After the 40 minute rise, the dough is folded into the desired shape and placed in a dough tub lined with a linen cloth.
Then immediately place in the refrigerator at 4°C.
Once proofed (mine took 8 hours), bake the bread with steam at 250°C. Reduce the oven to 200°C after 10 minutes and bake until well browned.
Bake time of 60-70 minutes/ release the steam toward the end.
