 |
Biga
| Ingredients | Kilograms | Baker's % |
| Sir Galahad Flour | 1.197 | 100 |
| Water | 0.742 | 62 |
| Yeast | 0.001 | .1 |
| Total | 1.939 | 162.1 |
Walnut Soaker
| Ingredients | Kilograms | Baker's % |
| Water | .561 | 110 |
| Walnuts, Toasted | 1.026 | 100 |
| Walnut Oil | .068 | - |
| Wheat Bran, Coarse | .068 | - |
| Total | 1.724 | 210 |
Final Dough
| Ingredients | Kilograms |
| Sir Galahad Flour | 2.223 |
| Water | 1.501 |
| Salt | 0.079 |
| Yeast | 0.034 |
| Biga | 1.939 |
| Walnut Soaker | 1.724 |
| Total | 7.500 |
Overall Formula
| Ingredients | Kilogram | Baker's % |
| Sir Galahad Flour | 3.420 | 100 |
| Water | 2.804 | 82 |
| Walnuts, Toasted | 1.026 | 30 |
| Salt | 0.079 | 2.3 |
| Yeast | 0.034 | 1 |
| Walnut Oil | 0.068 | 2 |
| Wheat Bran, Coarse | 0.068 | 2 |
| Total | 7.500 | 219.3 |
Method
Preferments: Mix by hand. Ferment for 12-14 hours.
Final Dough: In a spiral mixer, mix on 1st speed for 2 minutes, autolyse for 20 minutes, mix on 2nd speed for 2 minutes.
Desired Dough Temperature: 75°F.
Fermentation: Duration is 150 minutes. There are 4 folds at 20, 40, 60, and 90.
Process: Scale to 500 g. Proof on linen with coarse bran.
Proof: 40-60 minutes.
Bake: 230°C until fully baked.
Formulation courtesy of King Arthur Flour
