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Walnut And Caramel Pain Rustique With Natural Bread Starter Recipe

Walnut and Caramel Pain Rustique With Natural Bread Starter Recipe
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Serving : 5
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Prepare the ingredients before making Walnut and Caramel Pain Rustique With Natural Bread Starter in your home. Then, follow these steps below to serve Walnut and Caramel Pain Rustique With Natural Bread Starter for your family or friends.

Ingredients: Walnut and Caramel Pain Rustique With Natural Bread Starter

  • If using a natural bread starter (I used Hoshino):
  • 200 grams "A" All-purpose flour (I used Lys d'Or)
  • 3 grams "A" Natural salt (I used Guérandais salt)
  • 1 1/4 tsp "A" Malt powder (optional)
  • 140 ml "B" Water or lukewarm water (I use hard water. Adjust the water temperature depending on the room temperature)
  • 10 grams "B" Honey (a mild-flavored type, such as acacia)
  • 13 grams "B"Hoshino Natural Leaven Starter
  • 50 grams "B"Cinnamon-Scented Caramelized Walnuts
  • 1 Unsalted cultured butter (or regular unsalted butter)
  • 1 Granulated sugar (or maple sugar or cinnamon sugar)
  • If using dry yeast:
  • 200 grams "A" All-purpose flour (I used Lys d'Or)
  • 1 1/4 tsp "A" Malt powder (optional)
  • 3 grams "A" Natural salt (I used Guérandais salt)
  • 140 ml "B" Water or lukewarm water (I use hard water. Adjust the water temperature depending on the room temperature)
  • 10 grams "B" Honey (a mild-flavored type, such as acacia)
  • 3/10 grams 120-140 ml Dry yeast
  • 50 grams 120-140 ml
  • 1 Unsalted cultured butter (or regular unsalted butter)
  • 1 Granulated sugar (or maple sugar or cinnamon sugar)

How to Make Walnut and Caramel Pain Rustique With Natural Bread Starter

If you have prepared the ingredients needed, now time to start cooking. There are 78 steps you must follow to make Walnut and Caramel Pain Rustique With Natural Bread Starter in your home by yourself.

    Step 1
  • Combine the "A" dry ingredients in a bowl, and use a whisk to mix thoroughly.
  • Step 2
  • Combine the "B" ingredients in a separate container, and mix well. Adjust the water temperature depending on the room temperature.
  • Step 3
  • Add the wet ingredients to the dry ingredients, and mix with a spatula until no longer floury. * Repeat the motions of cutting and folding by scraping and pulling the dough from the bottom of the bowl.
  • Step 4
  • Once the dough reaches the state shown in Step 3 (about 70% combined), use your hands to mix into a ball until the flour is almost completely incorporated.
  • Step 5
  • For those who are able, use a spatula to gather the dough without using your hands.
  • Step 6
  • Cover the bowl in plastic wrap or with a shower cap to prevent the dough from drying out, and let it sit for 30 minutes at 20-27℃.
  • Step 7
  • After 30 minutes, bring the base of the dough over the top and fold four times, each in different directions. I use both my hands and a spatula for this step.
  • Step 8
  • Bring the dough together, cover in plastic wrap and let it sit for another 30 minutes at 20-27℃. I changed bowls for the sake of clarity, but you may use the same bowl.
  • Step 9
  • After 30 minutes, stretch and fold (punch down) the dough twice, rotating the dough 90 degrees after the first round, then the dough together.
  • Step 10
  • Repeat Steps 8-9 a total of 2-3 times.
  • Step 11
  • After letting the dough rest, punch it down, then knead. Depending on the consistency of the dough, repeat Steps 8-9.
  • Step 12
  • While it depends on your desired texture, unlike regular bread dough, ideally, the dough for pain rustique should tear apart when pulled apart at a distance.
  • Step 13
  • After kneading the dough, return it to the bowl, then cover it with plastic wrap or a shower cap.
  • Step 14
  • While preventing the dough from drying out, allow it to rise either in the refrigerator or in a temperature up to 25℃, as you prefer. If you're in a hurry, place it in the oven on the bread-rising setting at 30℃.
  • Step 15
  • Rising proportions: 3 times with natural leaven (Hoshino), 2.5 times with dry yeast I mark the height so that I can easily judge the height.
  • Step 16
  • Rising time: 12 hours or more in the vegetable compartment of the refrigerator (depending on the temperature and amount of yeast) 3 hours or more at room temperature (depending on the room temperature and type of yeast)
  • Step 17
  • Adjust the rising situation and amount of dry yeast to suit your lifestyle, climate, and desired bread texture.
  • Step 18
  • Of course, the longer you allow it to rise, the deeper and more delicious the taste.
  • Step 19
  • While it's a given that bread made with the natural leaven is tasty, dough made with 0.3 g of dry yeast and risen in the vegetable compartment of the refrigerator is very tasty, too.
  • Step 20
  • While the bread is rising, prepare the caramelized walnuts. They are easy to make and super delicious even eaten as-is.
  • Step 21
  • They are versatile and can also be preserved. The recipe gives an easy-to-make amount, so I recommend using the amounts given.
  • Step 22
  • With cool dough risen in the refrigerator, remove it when it has risen 80-90 % to desired size, allowing it to finish rising at room temperature.
  • Step 23
  • While the bread is rising, prepare a baker's couche (canvas cloth) by dusting it with all-purpose flour. Particularly for very moist dough.
  • Step 24
  • Once the dough is finished rising, use a bench scraper to gently transfer it to the prepared couche. * The dough that was at the bottom of the bowl should now be on top.
  • Step 25
  • Cover to prevent it from drying, then allow it to rest for 30 minutes. If the temperature is too warm, then set it in the refrigerator for this step.
  • Step 26
  • After 30 minutes, stretch the dough into a rectangular sheet about 15 x 25 cm. Do this gently, by lightly pulling on the four corners.
  • Step 27
  • With the heel of your palm, flatten the dough; do not press out the trapped air (only gently and evenly distribute any large bubbles).
  • Step 28
  • Place desired amount of the caramelized walnuts along the center of the dough.
  • Step 29
  • The walnuts should be placed in clusters to be distributed among the desired amount of finished pain rustique loaves.
  • Step 30
  • For even distribution, place a cluster in the center, then a cluster at each end, then place a cluster between the center and end clusters on each side.
  • Step 31
  • Note: If the caramelized walnuts are exposed on the surface of the dough, they may burn and become bitter.
  • Step 32
  • Although it takes some effort, carefully place the walnuts as shown in Steps 29 and 30 to prevent them from spilling out of the center. The photo shows how they should not look.
  • Step 33
  • Referring to Step 18, fold the front 1/3 of the dough over the center. *Take care not to press out the air. *Do not press down on the dough more than necessary.
  • Step 34
  • On top of the folded portion of dough, place a smaller portion of the caramelized walnuts, distributed in the same way as in Steps 29 and 30.
  • Step 35
  • Fold the remaining 1/3 of the dough over the top of the walnuts. In effect, wrapping the caramelized walnuts in the dough by folding it into thirds.
  • Step 36
  • Coat a bench scraper with oil or flour, then divide the dough into 5 equal loaves. * If the seam on the top looks untidy, gently flip them over.
  • Step 37
  • Place the loaves into a baker's couche with plenty of space in between. To make sure the loaves don't lose shape, gather the edges of the canvas to make walls for the pockets.
  • Step 38
  • Gather the edges of the canvas and secure them with a clip or similar device.
  • Step 39
  • For those who don't have a baker's couche or canvas cloth, arrange the loaves on a sheet of parchment paper instead. The photo in Step 45 shows how the dough looks after baking them on a sheet of parchment paper.
  • Step 40
  • Allow the dough to rise a second time to 1.5 times in size around 30℃.
  • Step 41
  • --
  • Step 42
  • While Steps 37 and 38 instruct to allow 5 loaves to rise, because of my particular my baking conditions, I separated the dough into two loaves.
  • Step 43
  • To explain, my oven has areas that tend to burn, making it necessary to shift the loaves around while baking, which brings down the oven temperature; that is why I made two loaves instead of five.
  • Step 44
  • Normally, I would divide the dough in Step 24, let it rest at a different temperatures to adjust the time, but this time, I changed the temperature of the rising time to adjust the time.
  • Step 45
  • If you're baking conditions are not particular, such as mine, 5 loaves should fit on a single baking tray of a normal oven.
  • Step 46
  • While waiting for the final proofing, melt the butter. This is a browned butter that I keep a stock of in my freezer.
  • Step 47
  • Once the second proofing is over, gently place the loaves on parchment paper. The dough is very soft, so I recommend using a bench scraper coated in flour.
  • Step 48
  • Sprinkle all-purpose flour over the loaves, then slash the tops once or twice.
  • Step 49
  • Since the loaves are as soft as marshmallows, they may be hard to slash, so I recommend dampening your knife and quickly sliding it through.
  • Step 50
  • For this recipe, I grip the blade of the knife between my pointer finger and thumb, and slash the tops about 3 mm deep. The photo shows the blade I use.
  • Step 51
  • Brush the slashed opening with melted butter, then sprinkle on the granulated sugar. I recommend using a generous amount of sugar.
  • Step 52
  • Before baking, spritz the entire loaf (except for the slashed opening) with water. For those with a steam-oven function, spritz lightly.
  • Step 53
  • Place the parchment paper on a heat-proof board or thick piece of cardboard. It should be a slippery surface to use to slide the parchment paper into the oven.
  • Step 54
  • Preheat the oven with the baking tray inside on the maximum temperature setting. Reduce it to 230℃, then slide the loaves onto the baking tray while still placed on the parchment paper.
  • Step 55
  • Quickly spritz the loaves inside the oven several times, then bake for 15-20 minutes and they're done. The baking time and temperature may vary depending on the oven.
  • Step 56
  • For steam-oven baking, bake it on the steam-oven setting for 5-10 minutes. After that, bake it without the steam-oven setting for the remaining baking time.
  • Step 57
  • --
  • Step 58
  • I lay pie stones at the bottom of my oven (TOSHIBA-ER-A9) with an oven thermometer.
  • Step 59
  • Turn off the oven, then place a pizza stone (mine is DeLonghi) and pie stones on a baking tray to set in the center rack.
  • Step 60
  • This is set-up is particular to my oven, which has horizontal air-flow. If your oven has vertical air-flow as shown, do not use this method.
  • Step 61
  • While letting the loaves rest in Step 25, preheat the oven to 250℃ on hot-air mode. After preheating, set it on regular baking mode.
  • Step 62
  • Since my oven is old, this is the timing I use for preheating to achieve an oven temperature of about 230℃ when the loaves are ready to bake.
  • Step 63
  • Place the loaves on the pizza stone with an oven temperature of 230℃ (in my case, with an oven setting of 250℃), pour water over the pie stones in front of the pizza stone to steam-bake.
  • Step 64
  • Quickly close the oven door, then let it sit for 3 1/2 minutes without turning on the oven to open up the slashed tops and allow the steam to evenly distribute.
  • Step 65
  • After 3 1/2 minutes, pour 70 ml boiling water over the pie stones on the bottom rack to steam-bake. Turn on the oven.
  • Step 66
  • Step 65 should be done very quickly. The oven temperature should now be 180℃. Bake it at 250℃ for 10 minutes.
  • Step 67
  • After 10 minutes, reduce the oven temperature to 230℃ and remove the parchment paper. After baking for 5 more minutes, they are done.
  • Step 68
  • For those who have the same model oven as mine, try this method using a DeLonghi pizza stone.
  • Step 69
  • If the slashed tops do not open, or the dough doesn't rise while baking, try using the steam-baking techniques I listed in Steps 63 and 64.
  • Step 70
  • The sugar tops are nice and crispy with a buttery aroma Biting into the crunchy cinnamon-scented caramelized walnuts is truly delightful.
  • Step 71
  • Enjoy the combination of the fluffy and chewy dough with a subtle cinnamon scent and the crispy crust.
  • Step 72
  • Even with an old oven, beginners at baking hard bread, like me, can bake a nice pain rustique with a shiny gluten film and various sized air bubbles.
  • Step 73
  • Even with a high water content, you don't need any experience in bread making to succeed. Give it a try, even if it's your first time.
  • Step 74
  • I recommend snacking on the cinnamon-scented caramelized walnuts as-is.
  • Step 75
  • Here is a my recipe for "The Ultimate Walnut Caramel Pound Cake" using Cinnamon-Scented Caramelized Walnuts.
  • Step 76
  • Here is my easy recipe for "The Ultimate Walnut Caramel Cookies".
  • Step 77
  • This is the recipe I referred to for my bread doughuser Tan-chan's "Sugar Butter Top Rustique"
  • Step 78
  • My favorite recipe for natural leaven by user putimiko's recipe for "Hoshino Natural Leaven Starter"
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