Red wine and walnut bread, because red wine makes everything better.

Adding red wine makes everything brilliant. Just one such example is drunken pasta (pasta cooked in red wine, I miss living in Italy ….).

Why not red wine walnut bread? Found a recipe for red wine and cranberry bread. In the uk finding cranberry is rare and expensive so instead I used walnuts (I also really like walnuts).

ingredients

autolysis :

288 g  all-purpose flour

80 g water

123 g red wine

For bread dough:

102 g sourdough starter (at 100% hydration)

6.7 g Salt (1.5 tablespoon)

100 g toasted walnuts

Step 1 for the autolysis (it’s self-digestion, it refers to the destruction of a cell through the action of its own enzymes). Mix the flour, water and wine.

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This is what wine, water and flour looks like, if you ever wondered. Delicious.

You should get this nice pasty pink goo. Leave it in the fridge for 12hours.

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After 12 hours, let it warm up to room temperature (if not its just weird to mix), add the sourdough, salt and walnuts and mix. 4 sets of folds every 20 minutes and then let is proof and rest. A mix of onset winter kitchen coldness and I feel like this recipe takes longer proof. Might be the alcohol, slows everything down. I left it around 18 hours.

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pink proofed bread!

In the oven at 230 Celcius –

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The outside crust has this light bright colour but the real beauty is the inside. Wonderful mauve colour.

2

The bread tastes really lovely, it has the earthy warmth to it. The red wine in the bread does not make it taste like red wine. Instead it adds a subtlety and richness to the bread. Now where is my bleu cheese….

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2 thoughts on “Red wine and walnut bread, because red wine makes everything better.

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