Walnut and Rosemary Rye Bread

Around this time last year I was running a joint exhibition with Gängeviertel in Hamburg. Jessica, my collaborator on it, came to Japan and stayed at our place for about ten days. While she was here she showed me a bread with walnuts and rosemary in it. It was very good, and this is my own attempt at recreating that memory.

Ingredients:

• Starter60g
• Bread flour (Golden Yacht)150g
• Rye flour75g
• Whole wheat flour25g
• Water (around 20°C)160cc
• Honey1 tbsp
• Salt4g
• Walnuts60g
• Rosemary, two sprigs

Conditions:

• Date23 April 2020
• Room temperature20℃
• Humidity36%

1. Start by dissolving the honey and salt thoroughly in the water.

2. Combine the bread flour, rye and whole wheat, then pour in mixture 1. Mix with the scraper, working up from the bottom of the bowl. Leave at room temperature for 30 minutes to an hour. During this time the flour hydrates and gluten forms.

3. Spread out the dough from step 2, then add the crushed walnuts, the rosemary leaves stripped from their stems, and the starter, and mix.

4. basic sourdough loaf , doing the stretch and folds on the same schedule.

5. Shape it, place it in a loaf tin, and wait for the final proof.

6. Once it has roughly doubled, bake in an oven preheated to 250°C: 20 minutes at 230°C, then 10 minutes at 240°C.

It turned out underbaked, though, so I took it out of the tin and gave it a further 10 minutes at 240°C. The rise was disappointing. On flavour, I think it wanted more honey. This one needs more work too.