Whole wheat walnut soft European bread, no-knead recipe, full of wheat aroma, crispy on the outside and soft on the inside.

Name: Whole wheat walnut soft European bread, no-knead recipe, full of wheat aroma, crispy on the outside and soft on the inside.
Yield: 4 servings
Cuisine: Baking
Ingredients: 150 g Whole wheat flour; 150 g High-gluten flour; 220 g Clear water; 6 g Yeast; 20 g white sugar; 15 g Vegetable oil; 3 g Salt; 60 g Walnut kernels; 100 g High-gluten flour; 100 g Clear water; 1 g Yeast

Whole wheat walnut soft European bread — whole wheat flour, high-gluten flour and clear water, baked until golden and fragrant.

0 minNewMedium Baking Bake Original

Instructions

1
We prepare the Polish starter one day in advance. Mix 100 grams of high-gluten flour, 100 grams of water, and 1 gram of yeast evenly, then cover with plastic wrap and refrigerate overnight. To check if the starter is ready, look at its condition: it should have expanded 3-4 times its original size, with dense small air holes at the bottom and a dense network of air holes inside. When it reaches this state, it is ready.
2
Take 220 grams of water and 6 grams of yeast, mix evenly, let it sit for about 5 minutes to activate the yeast.
3
Then add 20 grams of white sugar and 15 grams of vegetable oil, and stir briefly to mix evenly.
4
Then add 150 grams of whole wheat flour and 150 grams of bread flour, and mix evenly.
5
Then let it sit for 1 hour, allowing the dough to slowly hydrate on its own.
6
Add 3 grams of salt, the prepared Polish starter, and 60 grams of walnuts, and mix them together with a spatula.
7
After mixing evenly, cover with plastic wrap and refrigerate overnight.
8
The next day, take out the dough. When the dough has fermented to twice its size, it is fully fermented.
9
Fold the dough from the outside to the inside, then wet your hands, scoop up the dough from the bottom and fold it in, folding several times.
10
Wrap with plastic wrap and let it sit at room temperature for 30 minutes, repeating this process 3-4 times.
11
Sprinkle some flour on the workbench one last time, then take out the dough and shape it.
12
Gently knead it inward with your hands, slowly shaping the dough into a round form.
13
Gently knead it inward with your hands, slowly shaping the dough into a round form.
14
Then put it on the baking tray.
15
Then put it on the baking tray.
16
Place in the oven for fermentation at 35°C for about 1 hour, fermenting until it doubles in size.
17
Place in the oven for fermentation at 35°C for about 1 hour, fermenting until it doubles in size.
18
Take out the fermented dough and sprinkle a layer of flour on it.
19
Take out the fermented dough and sprinkle a layer of flour on it.
20
Cut patterns into the dough in the way you like.
21
Cut patterns into the dough in the way you like.
22
The knife for cutting should be a bit faster, otherwise it will stick to the knife.
23
The knife for cutting should be a bit faster, otherwise it will stick to the knife.
24
Preheat the oven to 230°C, put in the dough and bake for 20-25 minutes. When placing the dough in, spray some water into the oven to create steam, which will make the surface crispier when baked.
25
Preheat the oven to 230°C, put in the dough and bake for 20-25 minutes. When placing the dough in, spray some water into the oven to create steam, which will make the surface crispier when baked.
26
Take it out when baked and let it cool.
27
Take it out when baked and let it cool.
28
Cut into small pieces for easy storage.
29
Cut into small pieces for easy storage.
30
Whole wheat walnut European bread, done O(∩_∩)O
31
Whole wheat walnut European bread, done O(∩_∩)O
32
It smells delicious when roasting.
33
It smells delicious when roasting.
34
Full of wheat fragrance, crispy on the outside and soft on the inside!
35
Full of wheat fragrance, crispy on the outside and soft on the inside!