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Wordless Wednesday: Tartine Walnut Bread

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Tartine Walnut Bread
Tartine Walnut Bread


summary: variation on Chad Robertson’s Tartine Basic Country Loaf (along with toasted walnuts and some malted rye chops, we added whole wheat, unbleached all-purpose, and rye flours) risen with Jane Mason natural starter (whole-wheat) bubbling happily since July 2017; great bread; great toast; terrific for the best Reubenesque sandwiches; the only thing wrong with this bread is that it’s all gone already; a Wordless Wednesday post

Tartine Walnut Bread

Walnut bread should have nuts in every bite. […] [T]he walnuts are toasted to intensify their flavor.
 
– Chad Robertson, Tartine Bread | Basic Country Bread, p.91

 

 

This entry was posted in baking, bread - yeasted & unyeasted, food & drink, sourdough and wild yeast, Wordless and/or Black & White Wednesdays on by .

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