Ever since my interest in baking bread caught fever, I have managed to fenagle formulas from bakers worldwide. Sometimes the formulas take years to actually get right at home. Other times I hit it immediately.
One baker has helped me out in particular, someone who goes by the pseudonym Le Globe trotteur. I met Le Globe Trotteur on Facebook. He's based in Barcelona. He was kind enough to give me a formula for his "walnut red wine bread," which I'd had parked for awhile in my files. Finally trying it for clients of my micro bakery, I managed to get it right the first time, and ended up keeping a loaf for myself.
Le Globe Trotteur's red wine walnut bread
700g levain (60%hydrated
Walnut red wine bread
Walnut 800g and red wine 600gr
White flour, t 65 1.600kg
With the white flour put your maceration add 600cl more of water
Mix it 5 min and let it rest at least 45 min. (Autolyse)
If you use Levain liquide better to get only 500g of water because the sugars will work and dilated strongly so i recommend to use hard sourdough for this product 700g (60%)
You can try both anyway.
Well after your Autolyse introduce your levain(Whatever it is)2g of yeast and let it in first velocity (speed) during 3 min
After your 3 minutes add the salt,40g and let it mix in first velocity (speed) 12min
When you've got the dough ready (mixed) let it proof 1hour in a bowl with a bit of oil (no flour)
Give it a rabat (fold), proof one more hour.
So after your rabat (fold) and after two hours 2 hours, get it out from your bowl and weigh it to whatever weight you want, pre-shape, and let it rest 30 40 minutes, the give it the final shape. Give it a three hour proof,(if not retarding overnight..)
If your retard the dough, do exactly the same process to the folding letting it proof hour more after it's shaped, then into the fridge. Next day take the dough out of the fridge divide it let it rest 40 minutes. shape and let it proof, then into the oven around 250 Celcius or 485 Farenheit.
Rye red wine crust (Optional)
Mix this paste the day before. Smear the paste on proofed loaves, and bake. Try some and leave one with and one without to decide which is your favorite one. Let it cool 2 hours et voila bonne!