🔥
13h • 🏆 Show Off Your Bakes
Pain aux noix et aux jujubes
I baked walnut and jujube bread. I used 120g of fresh jujube fruit from the garden and 120g of roasted walnuts.
LEVAIN
8 grams - Starter at peak (100% hydration)
40 grams - Water
40 grams - Flour blend (see below)
20 grams - Bread flour (unbleached)
10 grams - Whole Wheat flour
10 grams - Rye flour
DOUGH
88 grams - Levain (100% hydration)
295 grams - Water
430 grams - Flour blend (see below)
350 grams - Bread flour (unbleached)
40 grams - Whole Wheat flour
40 grams - Rye flour
10 grams - Salt
120 grams - Roasted walnuts
120 grams - Fresh jujube fruit
4
4 comments
Pain aux noix et aux jujubes
powered by
skool.com/crust-crumb-academy-7621
#1 Sourdough Community on Skool 🍞
Coaching, not judgment. Sourdough, starter, yeasted, enriched & every bread between.
✅ ProveWorth Certified ⭐⭐⭐⭐⭐
Suggested communities
Powered by