In 1971, the author of English cooking books Jane Gronson, included a bread with walnuts and onion from Burgundy, in France in his book Good things. The recipe was also presented that year in Gourmet Magazine in the article of Gronson who enhanced the virtues of the walnuts and in 1973 his recipe had gained a place in the acclaimed book by James Beard, Beard on breadWhere it’s called “Jane Gray’s walnut bread with southern Burgundy”. In addition to walnuts and onion, bread contains a relatively large amount of walnuts or olive oil. This makes the crumb very tender and the crust has a wonderful crunchiness. Having now done three lots of this bread, I can say that I agree with all the praise of the beard:
It makes one of the most flavored and structured bread that I have been ate for a long time. If you can’t find walnut oil, you can use a fruity olive oil. Curso in intriguing small round breads, it is light and has a pleasant crust, a delicious “nose” and a delicate onion flavor.
Since the advent of the internet, the recipe has been republished and praised on countless food blogs. Is even mentioned and photographed An article from 2020 Food52 On bread books.
Now we are giving the recipe another awakening but with some changes: use flour at high extraction and leave it with natural leavening, and as regards my search on the web, this could be the first offer of a recipe for this bread with natural yeast appetizer. Of course, people in the south of Burgundy would have done it with natural yeast before the invention of commercial yeast, so our opinion is the old school as usual.
Changes and notes of recipe
- Instead of the flour of all the purposes, this recipe uses high extraction flour for all Broadtopia purposes, which is organic red winter berries in stone with some sifted bran. This flour is equivalent to a French t85 flour to intense medium, about halfway between white and whole wheat wheat flour. I like to think that this is similar to the people of the Burgundy flour would have used before roller milling and the white flour spread at the end of the 1800s.
- I used multiple chopped walnuts according to the suggestion of some online reviews, but I kept the raw onion despite some auditors preferred it pre-course. As long as it is cut quite well, the onion kitchen during cooking.
- The following recipe has versions of natural yeast and yeast. The process times are dramatically different for the two yeast options, 3-4 hours against 20-24 hoursBut the effort is more or less the same and the complexity of the flavors with sourdough cannot be overrated. In the natural leavening version, build a rigid levy dessert to encourage yeast in the natural leavening appetizer and the bread is at all acidic.
- This brown bread is very quickly, which could be the reason why the original recipe makes you divide the dough into smaller boules that cook before the crust burns. This golden is probably due to the large amount of oil in the dough, Almost 15% in Baker’s percentage. This oil is also the reason why the natural leavening fermentation time is quite long. The original recipe of Gronson is for four 450 gram boule, but the following recipe is for Two 450 grams boules or a 900 gram boule. It also makes you cook the mastery of boules on a pan, but since this tends to bring to an excessive browning of the crust, I opted for a closed oven ship, a lid for most of the cooking, at a suggested temperature of 450 ° F.
A big boule (naturaldaugh) in cloche baker
Two small boules (yeast) in Hearth Baker
The variation of the yeast is on the left and the variation with natural leavening is on the right in the photos below. You can see that the duration and acidity of the natural leavening process seemed to extract more color from walnut skin in the crumb on the right.
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Two boules; No score to the left (yeast)
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Single big boule (natural leavening)
Jane Gray’s walnut and onion bread with natural yeast or yeast
The classic Jane Gray bread recipe in the book Beard on bread He gets a new turning point here with high extraction stone flour and natural leavening leavening. Enjoy the aromatic flavors in walnut and onion, tender crumb and crunchy crust of this bread from Burgundy, in France.
Ingredients
Yeast
- 7 grams of instant yeast (2 teaspoons)
- 370 grams of milk, ambient temperature * See notes for more details on the temperature (1 1/2 cups)
- 12 grams of sugar (1 tablespoon)
- 360 grams of high extraction flour (2 3/4 cups)
- 8 grams of salt (1 1/2 teaspoon)
- 53 grams of walnut oil or olive oil Virgen Extra (1/4 cup)
- 50 grams of onion, raw and finely chopped (chock full of 1/3 cup)
- 30 grams of walnuts, chopped * See notes of toast (1/3 cup)
Yeast
- Sweet rigid lever
- 60 grams of flour (low 1/2 cup)
- 37 grams of milk, heated at room temperature (2 1/2 spoon)
- 12 grams of sugar (1 tablespoon)
- Natural leavening starter of 20 grams (1 tablespoon)
- Final dough
- 300 grams of high extraction flour in all respects (2 1/3 cups)
- 8 grams of salt (1 1/2 teaspoon)
- 340 grams of milk, ambient temperature * See notes for more details on the temperature (scarce 1 1/2 cups)
- 53 grams of walnut oil or olive oil Virgen Extra (1/4 cup)
- All the ripe sweet sweet, broken to 6-8 pieces
- 50 grams of onion, raw and finely chopped (chock full of 1/3 cup)
- 30 grams of walnuts, chopped * See notes of toast (1/3 cup)
Instructions
- The yeast version of this recipe requires 2-3 hours of mixture to the oven, while the natural leavening version takes almost 24 hours for the entire process (8-10 hours to mature the lever; 10-12 hours for block fermentation; and 1-3 hours for the final test).
- The yeast and natural leavening instructions come together after the mixing phase.
Florization of yeast and mixing the dough
- Add the milk, sugar and baking powder in a small bowl and let it rest for a few minutes until foamy.
- In a large bowl, beat flour and salt together. Pour the mixture of florit yeast and oil and mix. Bull the sides of the bowl and mix for several more minutes until the dough wraps the hook. If the dough is too wet to do it, add more flour slowly, one spoon at a time, mixing and scraping in the middle. See the photo gallery for the plot of the dough.
Bild of Levani Sweet rigid and mixing the dough
- Put the sweet ingredients of the levano in a small bowl. Mix and knead until you have a ball of pasta. Press in a jar with space to triple and mark the lever level. Cover and leave rise for 8-12 hours. It is ready for use when between double and triple size.
- In the bowl of a support mixer, add the flour, salt, milk, oil and mature leverage torn in small pieces. Bull the sides of the bowl and mix for several more minutes until the dough wraps the hook. If the dough is too wet to do it, add more flour slowly, one spoon at a time, mixing and scraping in the middle. See the photo gallery for the plot of the dough.
First increase (both variations)
- Transfer the dough to a bowl or in a container with a straight wall. Cover and let it increase by about double. This will require about 1 hour for the yeast mixture and 8-12 hours for sourdough.
Additions
- Distribute the fermented dough on a very slightly oiled clean work surface and sprinkle it with chopped walnuts and onion. Roll the dough and knead for about a minute. Make sure to turn the dough upside down halfway; This will help additions not to focus on the center of the pasta ball.
- At this point you can divide the dough into two or leave it as it is. To cook the divided dough, you will need a larger oven ship to adapt to small boules (wire iron coche, hearth fanat, combined baker) or two baking ships.
- Modella the doughs in boules or in any other shape you prefer.
Final test
- Place the doughs in trial baskets on the seam side and cover-o-composition on pieces of parchment paper that turns and cover with upside-down bowls.
- Let the boules try until a little size have expanded (see photo gallery). In the interval of 45-90 minutes for the version of the yeast and 1 1/2 – 2 1/2 hours for the natural leavening version.
- Preheat the oven and the baked ship at 450 ° F for 20-30 minutes.
- Turn the doughs from the test basket to the baking ship – or – transfer the doughs to the parchment paper to the oven ship.
- You can skip the score of the dough unless you finished the first increase before the dough doubled completely or does not include any of the additions. If a little little nuanced and not weighed down by the additions, a score is needed to prevent the oven spring from exploding the side of the boule.
- If you are cooking in a cast iron ship rather than clay, lower the temperature to 425 ° F after 20 minutes in both cooking scenarios. At that point, check the base of the bread and slide a pan under the ship if it is becoming dark.
- For two small boules, cook 25 minutes at 450 ° F, lid; and 5-10 minutes more, lid.
- For an undivided boule, cook 40 minutes at 450 ° F, lid; and 5-10 minutes more, lid.
- When bread is made, they should have an internal temperature of over 200 ° F.
- Let the bread cool for several hours before cutting it.
Notes
Toast the walnuts: The walnuts that study the bread crust are more likely to burn if you can toast the walnuts before cutting them and adding them to the dough.
Milk temperature: This dough rises relatively slowly due to the large amount of oil. Heating the milk is a way to counter a little. For the yeast Recipe, this is also part of the yeast flowering process. For the yeast Variation, I only warmed the milk at room temperature to extend the climb times even longer and allow sleep. The dessert led to rigid and the dough require all day/night to double at about 70 ° F. If your kitchen or your test box are significantly warmer, you may want to use cold milk or plan shorter ascent times.
