satisfaction and scent that is released to make me forget the home of racing against time to which they are forced Like everyone else, working eight hours a day.
These delicious loaves with nuts I found her to be : is the best nut bread ever tasted!
Walnut bread
For the biga:
Manitoba
200 grams of flour 100 grams of water
5 grams of yeast
Knead and let rise for 8 / 10 hours at a temperature of about 18 degrees (if you prepare the chariot in the evening, the next morning you can begin to knead the bread)
For the dough: 300 grams of
chariot
0 700 grams of flour 100 grams of wheat flour
40 grams of yeast
450/500 grams water 300 grams of walnuts
60 grams softened butter 20 grams of sugar
20 grams of salt
not too finely chop the nuts with a knife.
Pour the flour, make a hollow in the middle where you put the 'water, yeast, sugar, salt and buggy and started to knead.
Add chopped walnuts and softened butter, mix well and let rest for half an hour.
Take back the dough, take a fast bend and let rest again for another half hour.
Form of loaves, place them on a baking sheet (covered with parchment paper), brush the surface with a little milk and let rise about an hour.
Bake at 210 degrees for about half an hour to forty minutes.
With this bread, sliced \u200b\u200band toasted, I made a great appetizer Aosta Valley: toasted walnut bread with lard (preferably Arnad , but it's almost impossible to find here, I used lard Colonnata ) and chestnuts in butter, prepared according to their directions.
Chestnut butter
about 150 grams of boiled and peeled chestnuts (this time I found them already precooked vacuum-packed)
a knob of butter
two generous spoonfuls of honey, half a thousand flowers or acacia
teaspoon of honey chestnut
a pinch of salt Melt
the butter in a frying pan that can go in the oven, add all ingredients, cover with foil and bake at 180 degrees for twenty minutes, shaking the pan occasionally.
