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Sourdough Walnut Orange

ingredients

methods

  • Mix the dough using a mixer at low speed for 2 minutes, then at high speed for 5 minutes until well combined. 
  • Ensure the final dough temperature reaches 27°C. 
  • Allow the dough to undergo the first fermentation for 60 minutes at room temperature. 
  • Scale the dough into 300 g portions. 
  • Let the dough rest for 30 minutes. 
  • Shape the dough into an oval loaf. 
  • Conduct the final fermentation for 60 minutes. 
  • Score the top of the dough. 
  • Bake at 230°C top heat and 230°C bottom heat for approximately 15 minutes. 
  • Remove from the oven and allow to cool completely.

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