Sourdough Bread with Walnuts and Pistachios | BenGingi
Sourdough Bread with Walnuts and Pistachios
285 mins prepServes 8
This recipe details a high-hydration sourdough bread, incorporating type 0 flour and ancient whole grains, enriched with walnuts and pistachios. The original post describes it as having a 'gentle' quality.
Combine the flour type 0, ancient whole grains flour, and water, and allow to autolyse for 1 hour. After autolysis, incorporate the levain and salt. Perform bulk fermentation at room temperature for 3 hours, completing 4 sets of stretch and folds during this period. Gently shape the dough. Place the shaped dough in the fridge and allow it to rest for 18 hours before baking.
