Walnut levain bread from Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish

  • whole wheat flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
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Notes about this recipe

  • Rebeccajwj on April 16, 2022

    I bombed on this. My crust even turned white! The dough was so wet. Maybe I over proofed? But I turned the walnut bread into a decent rum raisin bread pudding so no real loss.

  • jdjd99 on January 04, 2021

    One of the best breads I've made. Perfect crust, soft interior. Will definitely make again.

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