Walnut Sourdough Loaf | Real Artisan Sourdough Bread | Full Recipe and Tutorial
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- Опубліковано 28 чер 2024
- Walnut Sourdough Loaf - Real Artisan Sourdough Bread
Here's the full procedure for our signature walnut loaf
Recipe for 2x loafs at a 1000g:
900g strong white flour
100g purple wheat
750g water
200g sourdough (20%)
22g salt
100g walnuts (works well if they're soaked / slightly blanched or roasted aswell)
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Simpel Sourdough amzing work i follow you 💯 from 🇨🇦 #YSW respect back to the Baker Man 👨
I'm so glad to find this video after watched Tons of others fancy ones but no unnecessary folding and expensive dutch oven etc. The instruction are so clear and works, no wasting words and bluffs... and my walnut sourdough loaf came out so fluffy and crispy😃, dreamed one! thank you so much for making this video
That is what we wanted to acchieve, thank you for the support! Happy baking to you :)
Almost made me cry, it was so beautiful! Such a fantastic texture and open crumb. It doesn't matter if you are at the bakery or at home, with audio or without audio, your techniques and advice are the best on UA-cam! Thank you for giving home-cooks the courage to make an artisan loaf (how it will turn out for me is yet to be seen lol). Thank you Peter for another awesome tutorial.
and omg the spring and crunch on those croissants made my mouth water. Tho they take them a bit further in France with the extreme caramelization in many shops there. Yours look amazing! Did you make with sourdough?
The dough was soft and pillowy ☺️🙌 You gotta give this a try
@@artgamesforfun Croissants will come soon 🥐😊
I watch many different sourdough videos and you and excellent in demonstrating with clarity and simplicity. Keep up the good work.
Thank you so much Tony 🙏🙏
Thank you for your amazing video and technique. I made a walnut, hazelnut and dates bread.
I placed it in the the Dutch oven, sprayed 5 times with water for additional humidity and covered it. The results were amazing!
Wow! There is nothing better then some warm fresh baked bread in a cold winter day! You make this look effortless with your presentation. I appreciate you sharing! I make cooking videos too! I love watching other talented creators to learn from each other! 👍🏻 this is inspiring! Thank you for sharing this recipe with us!! 🤗
Thank you so much for the kind words!
Hi Peter. I enjoyed watching your video. I’m a home bread baker here in NJ, USA and although experienced, I still like watching bread videos. Always learning too. Regards, Rob
Oh Wow. Beautiful open crum
:-D
I love learning new techniques! I don’t have a baking steel, and have been using a La Crueset Dutch Oven. Instead I used my pizza stone and a cast Iron skillet beneath for catching the hot water to produce steam, and followed your baking times and temperatures. My Walnut Cranberry (100 grm) loaf turned out beautifully
Awesome! So glad to hear that- Thank you Jan
I saw you on Instagram and came here for the recipe 😍u did it super great! 💜God bless your hands 🤗
I just used this recipe and it helped me create one of the best loaves I’ve ever made. Your baking technique of using steam first is a game changer. I got the most spring I’ve ever seen! Thank you; I’m hooked!
Awesome!
Thanks Mario, happy to hear it works out 😊🙏
My favorite bread ! Oh Yumm!!
One of mine too :D
Awesome bake, Peter. You make it look so simple. Great video. This will be my next bake. Tomorrow is sourdough rye bread on the baking list. Thank you so much for sharing your skill.
🙏🙏♥️ Thank you too
Great video, great techniques, great bread 👌🏻👍🏻 Well presented Peter. Can’t wait for the next video already 😁🙌🏻
Thank you so much Matthew! 😊🙏🥖
Almost the best sourdough bread video❤. Can you share how to make croissant?
yes here ua-cam.com/video/va_oTNvVR20/v-deo.html :)
Just found your channel and am hoping you have content that doesn't involve using a mixer. I would like to learn to work the dough by hand. Thanks for your feedback!
That’s the very best way to master bread making and to learn reading the dough. Good trip
Thank you, that is a good idea for another video :)
Wow!
:D
Cool bread 👍❤️
Thank you!
The sound is great with the Mic on this one; thank you for a great tutorial.
Thanks!
just WOW!
:D
Thank you for all the knowledge sharing. Really great videos with lots of awesome tips. You are a real pro!
Thank you Ronen very appriciated!🙏
Thank you so much for this amazing tutorial! My walnut bread was awesome!!
Sweeeeet!
Just baked this bread this morning and it was amazing. It went well with my compound butter (room temp unsalted butter, pinch of salt and honey). Making this for friends and family. :)
🙏✨♥️
Happy new year peter!!! As always your class in prepping these breads are top quality. 👌
Thank you my friend! Happy new year ☺️🙏
love you video tutorial, thanks for sharing. your sourdough bread is beautiful.
Thanks Liz😊🙏
Love you video, your explanations, your clear instructions! Looking forward for your next...
Thank you so much
Thank you for this video! You are helping me with another experiment today, incorporating your formula with walnuts & adding cranberries, bread flour & red fife wheat, using my Ankarsrum mixer. I will bake using your method as well & look forward to seeing the results tomorrow. Thanks, Peter! Happy New Year.
🙏 Happy New Year to you too
Beautiful bread!
Thank you Mario!
Totally making this.
Let me know how it goes 🙏🔥
Great recipe! I‘ll try it next weekend! I‘ve already baked your sourdough buns, your basic loaf and the rustic loaf with wholegrain rye. Each bread was sooooo delicious. Thank you very much for all the work on the videos!
Awesome! So happy to hear that and that the recipient are being used ♥️🙏🔥
Great videos! Keep the simple flow of your videos. Quick question, how does the bottom of the bread turns out baking it on the stainless steel baking plate?
Its nice and not overbaked
wowh! Wonderful loaf, never got it so fluffy and with this kind of open crumb. Maybe the flour. Because my Sourdough works well.
good luck from Germany
Thanks Hardys! You need a wheat with 12g protein or higher :-)
thanks Peter! great video as always, your recipes work so well. Are you planning on demonstrating how to make baguettes by any chance?
Yes it will come 🙏😊♥️
Amazing work please do more bread recipes
Will come soon
So if I bake a ciabatta, what is the oven temperature should be and how long should I off and on my oven with your baking steel? Thank you😊
I will try this recipe tomorrow but my question is: when put overnight in fridge do you cover it or leave it as in video? Thank you
It’s safer to put the baneton inside a plastic bag and have it closed to avoid a dry skin forming on the top of the dough. Unless you have a proofing chamber, with humidity control.
Hello from Thailand. These breads are what I’m looking for. What’s the secret of getting thin crust?🙏❤️
More hydration:)
I am hooked on sourdough 🥰
Indeed it’s addictive😋🥖👨🏻🍳
You dont say :D
Thank you so much for the detailed videos! They have helped me a lot to bake better bread! I started using your baking method of preheating the baking steel and turning the oven off and adding water to create steam and I have one question. I noticed that when I turn the oven back on for the second part of the bake, the loaf has not reached it's full expansion/size yet. It continues to grow for the first 7-10 min after I turn the oven back on and before the crust sets in. Is this to be expected? When I used a dutch oven the loaf reached it's full expansion while the lid was on, and just created a crust in the 2nd part of the bake. I get good oven spring with your method but I wonder if I'm doing something wrong. Thanks a lot again!
Most welcome!
Thanks, you are a wonderful educator. Do you think the Teddy mixer could handle twice the amount you made in this video (4 loaves)?
Dear Walt,
According to Teddy’ data sheet - varimixer.com/wp-content/uploads/2017/09/Data-sheets_TEDDY_GB_2021.pdf - it can knead up to 2½ kg of bread dough. So, this stand mixer can handle the double of Peter’s recipe.
Hi Peter. Well done with the bread. It’s beautiful. Would that be OK if I just used 1000gm of strong bread flour if I can’t find any purple wheat? It’s so hard to find it here in our place.
or Do you have any recommendation on what to replace with the purple wheat? Let me know your thoughts. Thank you much! DY
Yes works too! :)
Great video! You have 7C in your fridge. Do you want your dough to ferment a little extra during the night?
Yes 4-7c
Thanks Peter for your sharing. It’s mind open of how you turn off the fan in the first 20 mins as my oven only have fan setting🙈 Just wonder what’s brand of your baking stone please😁
Hi Marie!
Its our own brand :-) you can see our tools on the website shop - simpelsurdej.dk
Hi. I would love to have a go at this walnut bread but I am struggling to find purple flour? Does it have a supplier name or branding I can look at! I am in the Uk. Love your tutorials! Many thanks Sara
Try with spelt instead :)
Its work on any oven or with fan only?the technique with oven be off first 20min.thanks
Both works :)
👏🏻👏🏻👏🏻👏🏻👏🏻😋👍🏻🍀
:)
Love your Chanel! What kind of mixer is that?
Thank you for supporting us🤍 its a Teddy Varimixer :-)
Amazing loaf and very thorough video 👍🏽 Just one question .. did u pour water in d same tray as breads ? Apparently they didn’t get soggy and baked perfectly.. wow.. that’s new to me .. we were always told to pour boiling water in a separate hot pan .. hence d query
I was a bit sleepy, usually I would have hit the pan underneath 🤣🤣👍
@@SimpleSourdough lol 😂 and here me thinking … wow.. this is a revolution 🙈🤪
Hangover does operate wonders👍🤯🤣🤣🤣
Awesome sooo good and simple, just a question, do you cover them with a cloth when they go to the fridge? Tusind tak!!! Du har været min surdejshelt siden 2020
Thank you Jennifer! (TAK!)
We dont cover them up in the fridge- I like the natural skin from the dough so its easy to slide in the oven without flour :)
If you have funky stuff in the fridge it might be a good idea tho.
Great😁good to know about the funky stuff...you never know😂 I will try this recipe Woop Woop 🎉🎉🎉
@@jenniferdahl-olsen6294 Awesome 😎 🙌🙌✨
This is a walnut bread from Tartine Bread book.
Never seen it there :-) but cool
Greetings, I’m a new follower and pretty new with sourdough. I’d like to know the name brand of your stand mixer. If you have an affiliate link on Amazon please let me know. Thank you for your very informative videos.
Its called teddy varimixer
Please advise why the bread doesn't stick to you baking steel after adding water to it to create steam. Mine stuck to the tray 😩!
Overproofed then :)
Awesome bread, as usual. I enjoy watching your videos. That moment when you pour the hot water like that on the tray left me panicked for a few seconds! :D
Haha I was quite sleepy 🤣🤣
Me too 😳
Do you continuing the baking with fan for the last 20min? ;)
Yes :)
Have you ever tried to make Flemish Desem ? Just curious, does it change oven off and oven on if your oven does not have convection (fan)? Thank you!
Never tried it :-) what is it?
Without fan it works fine without turning off 👍
Oops......look at the table of contents for Flemish Desem Bread. I am an old baker from Ann Arbor, MI. I also interned with the late Alan Scott who owned Ovencrafters.
Want to try this recipe. I have a couple questions. Where can I purchase purple flour? Can I add cranberries to this recipe?
Try spelt flour instead, and yes :) certainly
How do you stay so slim with all your delicious breads?
Does sourdough make a difference on your digestive system?
It definetly does a difference with sourdough! we have some customers with wheat problems and they eat our bread without problems :) We move a lot around in the bakery, I guess that keeps us semi in shape too hehe
Hej Peter, hvad er protein inholdet i det danske "strong flour"? Her i USA har vores Bread Flour ca. 12.7%...
Vi arbejder med en på 11.5% lige nu :)
Kan man lave den her opskrift uden røremaskine, mere ala din normale opskrift med nogle folds? :-)
Sagtens :)
Can we use xanthan gum with sourdough? If so, how much of it can we use for a loaf?
Never tried it- but I heard some use it for croissants :-)
Hi Peter, do you put the water directly on the pizza steel?
Yep.. apparently he did 😂😂 and it worked beautifully
I was sleepy and usually I pour it nice and slow 😅😅
Awesome video, Peter!
Audio feedback - the microphone is “clipping” quite a bit (probably a boost-setting somewhere. Just for next time :-)
Does that mean I should turn its receiver volume down?☺️
@@SimpleSourdough Yeah - try that out. And then increase volume afterward in editing if needed. But I’m no expert :-)
@@GrizzlyBeerDK thanks for feedback :-)
What kind of mixer is that?
Teddy Varimixer :-)
What machine do you use. I am in Sweden and the Kitchen Aid Pro is appx 10,000 kronor. Your machine looks robust!
It’s the best
Teddy Varimixer :)
Fantastic stomach Singapore 28/8/23
:-D