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