Cherry walnut weekend toast
- 25% Marquis wheat
- 75% bread flour
- 1% malt syrup (b/c we're out of malt powder)
- 80% hydration
- 2.5% salt
- 25% levain (@ 100% hydration)
- 20% dried cherries
- 20% lightly toasted walnuts
- autolyse for ~4 hours before mixing in salt & levain
- add cherries and walnuts on 2nd fold
- bulk for 5.5 hours (b/c SDT was 66F) at 82F
- shape and proof for 1.5 hours at 82F. Into the fridge overnight
Pantry Availability
Unit #2
HELD (unavailable)