Wolfgang Puck Bistro BMSD0015, Руководство пользователя

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Walnut Bread
THE SPONGE INGREDIENTS
2 cups unbleached all-purpose flour
1/2 tablespoon dry yeast
1 1/4 cups lukewarm water
THE SPONGE METHOD
1 Place flour in mixer bowl with the flat beater attached.
2 Dissolve the yeast in 1/4 cup of water at 115 -120°. Add the dissolved
yeast into the mixer bowl and beat on low. Add the remaining water to
mixture. When a smooth batter is achieved, remove the beater and
cover the bowl with plastic wrap. Let sit at room temperature for 2 1/2
to 3 hours or place in the refrigerator overnight.
THE DOUGH INGREDIENTS
1 tablespoon dry yeast
1 3/4 cups lukewarm water
2 cups rye flour
2 cups stone-ground whole wheat flour
2 cups unbleached flour
The Sponge (above)
1 1/2 tablespoons salt
2 tablespoons honey
1 cup walnuts, chopped
THE DOUGH METHOD
1 Dissolve the yeast into 1/4 cup of warm water at 115 -120 degrees.
2 Add the newly dissolved yeast ,1 1/2 cups of water and the flours to
The Sponge.
3 With the dough hook attached, knead the ingredients on speed 3 for 5
minutes. You should have a smooth, elastic ball. If the dough seems too
wet, add a little more flour.
4 Cover the bowl with plastic wrap and let rise for 3 hours more, until
tripled in bulk.
5 Lightly flour a work surface and scatter 1/2 cup of nuts onto flour. Turn
dough out onto nuts and sprinkle the dough with the remaining nuts.
Knead by hand until all of the nuts are combined with dough.
Walnut Bread (continued)
6 Butter 2 loaf pans or molds. Divide the dough in half and shape loaves
to fit each pan. Cover loosely with plastic wrap and let rise at room
temperature until doubled in bulk.
7 Preheat oven to 450°.
8 Using a razor blade or a very sharp knife, make a slash down the length
of each loaf. Spray with water and place in hot oven. Spray twice
more at 3-minute intervals.
9 Bake 20 minutes; reduce heat to 350° and bake an additional 20 to
25 minutes.
10 Remove the bread from the oven and turn off oven. Place breads on
wire racks and place back in oven with door slightly ajar for 20 minutes
longer to dry out bread.
Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and
Points East and West (Random House, 1986)