Wolfgang Puck BMSD0015 manual Walnut Bread, Sponge Ingredients, Sponge Method, Dough Ingredients

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

1Place flour in mixer bowl with the flat beater attached.

2Dissolve 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

1Dissolve the yeast into 1/4 cup of warm water at 115 -120 degrees.

2Add the newly dissolved yeast ,1 1/2 cups of water and the flours to The Sponge.

3With 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.

4Cover the bowl with plastic wrap and let rise for 3 hours more, until tripled in bulk.

5Lightly 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)

6Butter 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.

7Preheat oven to 450°.

8Using 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.

9Bake 20 minutes; reduce heat to 350° and bake an additional 20 to 25 minutes.

10Remove 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)

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