Comments on: Fresh Milled Whole Wheat Walnut Sourdough

By: disqus_xlt2xwqTFA

disqus_xlt2xwqTFA — Mon, 23 Jun 2025 00:18:00 +0000

Have you soaked nuts and seeds you include in the dough to avoid them sucking up excess water from the bread itself?

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Can you be more specific about the content of your article? After reading it, I still have some doubts. Hope you can help me.

By: Maurizio Leo

Maurizio Leo — Sat, 10 Aug 2024 14:12:39 +0000

In reply to Hannah Bahls. If using a combo cooker, follow my steps here: https://www.theperfectloaf.com/how-to-bake-bread-in-a-dutch-oven/

By: Maurizio Leo

Maurizio Leo — Sat, 10 Aug 2024 14:12:16 +0000

In reply to Carol. By aged I just mean flour that was not milled by me!

By: Carol

Carol — Sun, 12 May 2024 15:32:41 +0000

Hi Maurizo, I would like to make the 100% ww and walnut bread. What do you mean by “aged ww flour” ? As a new baker, I’s prefer to use flour readily available. Many thanks, Carol

PS how do I know if you have commented to this question? (I am a new TPL member!)

By: breadforfun

breadforfun — Sat, 04 Jul 2020 01:46:08 +0000

Hi Maurizio,

Let me add my thanks for providing this recipe. I have made it twice now, and it keeps getting better and better. Your technique for handling whole wheat is really interesting and I didn’t expect to get the oven spring or the open crumb with 100% fresh milled whole wheat.

The first time I followed the formula exactly, using hard red spring wheat (I had some in the pantry). The next time I didn’t have enough HRSW berries so I used a combination (roughly a third each) of HRSW, HRWW and Turkey red. The dough is really a pleasure to handle, and the flavor is truly lovely.

My question is, why did you choose HRSW for this bake? Have you tried it with other hard wheat types?

Thanks,

-Brad

By: Hannah Bahls

Hannah Bahls — Thu, 18 Jun 2020 03:26:14 +0000

Hi! Thank you for this lovely recipe. I’m wondering how to interpret the baking instructions… how should I bake this if I am using a combo cooker? Thank you so much.