* I find scaling the yield to 650 g is a nice size for a medium-size boule.
* I usually don’t score this loaf, as it doesn’t seem to require help expanding in the oven. Perhaps the milk, honey, and walnut oil tenderize the dough, allowing it to expand evenly in the oven without ripping.
- Boil the water. Combine the water and oats. Cover and set aside for 30 minutes. The oats will absorb water and soften, so the crumb will be soft and tender.
- Chop the walnuts. In a frying pan, toast the walnuts over low heat until they become fragrant. For best flavor, remove the walnuts immediately from the hot pan. Set them aside to cool.
- Check that the soaker has cooled. (If it’s too hot, it may harm or kill the yeast. To test whether it’s cool enough, you should be able to comfortably leave a finger in the soaker for 10 seconds.)
- In a large bowl, combine the soaker and all other ingredients. Knead by hand until you can feel the gluten coming together.
- Add the walnuts and flax seeds to the dough. Mix gently and thoroughly.
- Cover the dough. Ferment it overnight in the refrigerator.
- In the morning, shape the dough into a boule and proof it for 2-3 hours at room temperature. Pre-heat the oven to 460˚F (240˚C).
- Bake the loaf for 20 minutes at 460˚F (240˚C), then for another 25 minutes at 430˚F (220˚C).
- This formula is part of the sample formulas included with the BreadStorm software.
- Jacqueline made the bread on that particular day with fine whole wheat form Fairhaven Organic Flour Mill in Washington State which I had given her. As she was mixing it, she reflected that the dough was much drier than it is with the organic whole wheat from Bob’s Red Mill which she normally uses. She had to up the hydration to 82.5%. Different flours absorb water differently, so she was expecting having to adjust the hydration. She started by adding 1% water and increased the amount incrementally to 2.5% (8 g) until she got the consistency she was looking for.
- A lovely bread with a nutty flavor. The taste of the grain shines through as well.