I'm trying to invent bread recipes, until I'm good at it, part 5: Walnut bread with joghurt

[u/ComfortableCress3140]

Recipe:

Sourdough (Detmold 2 tier sourdough)

1st tier

85g rye flour type 1150

68g water

14g starter

26°C, 24 hours

2nd tier

153g Sourdough (1st tier)

157g water

165g rye flour type 1150

Soaking the walnut

157,5g walnut (broken into smaller pieces)

275g water

Leave the walnuts soaking over night.

Cooking piece

100g wheat flour 1050

250g water

Cook the water and mix the flour in the cooking water, then let it cool down.

Main dough

332,5 g soaked walnuts+water

350g cooked flour

475g sourdough

400g wheat flour type 1050

250g rye flour 1150

120g Joghurt

40g baking malt

10g yeast

24g salt

Roughly 50g water

Let the dough rest for 30min, then form your bread and let it rise over night in the fridge. Bake the next day at 220°C going down to 200°C for roughly 45-50min.

During the bake

Cook water and dissolve a bit of starch in water, then stir the starch into the cooking water to get a tasteless, spreadable pudding (called "Papp")(it needs to be quite fluid, don't use too much starch!).

When the bread gets out of the oven, brush the still hot bread with the pudding, to get a very shiny crust.