Walnut sourdough from How to Bake by Paul Hollywood

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • veronicafrance on November 27, 2014

    EYB wouldn't let me type any more and threw all my paragraph breaks away. Anyway, I'll make it again with just a touch more water, and give myself more leeway with proving time. Oh -- and I forgot to say, I halved the quantities and still made 2 sizeable loaves.

  • veronicafrance on November 27, 2014

    It's complicated. When I calculated the hydration, it was 67%, which is about what my normal sourdough is, so I expected the dough to be quite wet. It wasn't, but unusually for France I'd managed to get hold of some durum wheat flour which was "bise" , i.e. wheatmeal, so it must have absorbed more water. The dough was a pleasure to work; no sticking! Then I got into a mess with rising times. Mr H specifies 5 hours for the first rise and 14 for the final proving. I started it early evening, but by the time I was ready for bed, the dough clearly wasn't ready for shaping, so I put the bowl in the fridge overnight. In the morning it had risen well, so I knocked it back and shaped it. After about 4 hours in a warm place, it seemed to be rising nicely. Then I went out for an hour and came back to find it sinking back. Hence I baked it at that point. The loaves were a bit flat and dense, but then so is Mr H's in the photo :) And despite the appearance it wasn't stodgy. Flavour excellent.

  • veronicafrance on November 27, 2014

    The EYB ingredient list is wrong. There are no apples in this recipe.

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