The Bread Bible
Tags: bread Rose Levy Beranbaum Flatbread fougasse walnut
Recipe Review
lovesgenoise from , MA
This is a lovely bread, enriched with walnut oil and studded with additional walnuts, it pairs well with soft cheese and fruit.
I did use the optional gappe, the toasted milk solids left over from making brown butter. Tthe walnuts, oil and gappe all contributed to a very rich and flavorful bread. It also has a nice toasty flavor from the crust- there's a lot of surface area created by the lattice shape.
This bread does undergo three and a half rises, so it's best to find a warm spot to proof it, 80-85F or so would be about perfect.
Because of the large surface area, I think this bread is best eaten the day it's baked. The recipe says the bread improves after sitting for 6-18 hrs, but mine was drier after that time (I covered it loosely).
Can't wait to make french toast with the leftovers!
Comments
Peckish Sister - 17th December 2011
Beautiful pictures. It sounds fantastic with your suggested pairing of soft cheese and fruit.
lovesgenoise - 17th December 2011
Thank you!
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