60% whole wheat
20% white whole wheat
20% general purpose flour
73% hydration (going a little higher)
20 grams salt
10 grams yeast
40 grams extra virgin olive oil
30 grams honey
110 grams chopped walnuts (I will use more next time)
Mix everything in a stand mixer and knead for 10 minutes on low (the two setting on a KitchenAid mixer). Then a bulk fermentation for about an hour, until the volume roughly doubles. Then I divided the dough into two and shaped two boules. I will be posting a link to a nice video from Peter Reinhart, our very favorite bread and pizza guru, on boule shaping next.
I’m feeling a little better about my slashing technique—working on baguettes recently has definitely helped. I’ve learned a couple of important things. First, my angle was far too flat; the optimal slash angle is a steep 30%. Also, I’ve been a great deal more aggressive with my slashing motion and moving a lot faster (really getting into the slasher aspect of this. haha.
One last note on my oven. These boules were baked in my small Presto oven after I finished baking four baguettes, and before baking a fruit crumble. You can definitely bake a lot of bread and pastry from a single firing in a smaller oven. Which is great!