Walnut Levain Bread

Step 1

First thing in the morning, mix the levain ingedients by hand until just incorporated, cover, and let rest for 6 to 8 hours.

Step 2

Roast the nuts on a sheet pan in a 400 degree F oven for about 6 to 10 minutes. Watch them closely, because if they burn, they will be very bitter tasting. You could also toast them on the stove top in a skillet. When they are fragrant, they are ready. Cool completely.

Step 3

In a very large bowl or a 12 quart Cambro bucket, mix the white and whole wheat flours.

Step 4

Add the water and mix by hand until just incorporated. Cover and let it rest for 30 minutes.

Step 5

Sprinkle the top of the dough with the salt and yeast. Add 360 grams of the levain.

Step 6

Dip your hands in water and mix the dough by alternatively pinching it with your fingers and folding it. This should not take very long. Let it rest for about 10 minutes, and then fold the walnuts into the dough.

Step 7

Cover the container and let it rise for about 4 to 5 hours, until it has more than doubled, stretching and folding the dough four times every half hour during the first 2 hours of rising.

Step 8

Gently remove the dough from the bucket/bowl, onto a lightly floured counter, and divide it in half with a bench knife or dough scraper.

Step 9

Generously rub two dish towel/flour sack lined 9 inch bowls/bannetons with the wheat/rice flour mixture.

Step 10

Shape the dough halves into boules, place them, seam side down on the work surface, cover with tea towels, and let rest for 10 minutes. After 10 minutes, tighten up the surface of the loaves by "dragging" the loaves across the work surface with your hands and dough scraper from all sides. Place the loaves, seam side down, into the bowls/baskets. Cover with plastic wrap, and refrigerate immediately.

Step 11

12 to 14 hours later (the next morning), preheat your oven to 475 degrees F, and place two heat proof Dutch ovens in your oven. If you only have one pan, leave the other loaf in the refrigerator while the first one bakes.

Step 12

When you are ready to bake, cut parchment into two 9 inch by 15 inch pieces.

Step 13

Remove the Dutch ovens from the oven and remove the tops. One loaf at a time, remove the plastic wrap, place the parchment over the dough and place a plate over it. Flip the dough over, remove the basket, and lift and place the loaf in the Dutch oven by using the parchment as a sling (leave the paper under the dough). Cover the Dutch oven and place it in the hot oven. Repeat with the second loaf. If you are using the Lodge combo cooker, use the lid on the bottom and the larger pan on top. This makes it much easier to maneuver with the parchment paper.

Step 14

Bake covered for 30 minutes, and then remove the Dutch ovens from the hot oven, uncover, and place the loaves on a baking sheet. Be careful not to burn yourself! Place the baking sheet into the oven and bake for 20 to 25 minutes more, until the interior of the bread reaches 205 to 210 degrees F and the bread is a deep brown. You don't have to move your loaves to baking sheets, but I like to do it to prevent burning on the bottom.

Step 15

Cool loaves completely on a wire rack before slicing.