|Preparation||Resting||Cooking||Start to finish|
|34 min.||4 hours 50 min.||45 min.||6 hours 9 min.|
|1||Put 450 g plain white flour (French Type 65) and 50 g rye flour into a food-processor bowl.|
In this recipe, wine is used instead of the usual water, which will give the bread a very special flavour.
Weigh 300 ml dry white wine. Do try to use a Jura white wine made with Savignin grapes if possible.
|2||In bread-making, the water temperature is always important. It's not a fixed value, but related to 3 other temperatures: 1) the temperature of your flour, 2) the room temperature in your kitchen, and 3) the basic temperature of this recipe, which is 56-60°C.|
You can calculate the temperature of the water for this recipe in one click, using this small calculator.
|3||Once the wine is at the right temperature, pour it onto the flour and mix for 5 minutes, just enough to mix the wine into the flour.|
Cover the dough with a plastic sheet and leave to rest for 1 hour.
Note: For the best way to knead, see: A few tips for effective kneading at home.
|4||Meanwhile, toast 175 g walnuts by putting them on a baking sheet in the oven at 360°F (180°C) for 10 minutes. Set aside.|
|5||Dice 175 g Comté cheese.|
|6||After resting for 1 hour, remove the plastic sheet from the bowl of dough and add 250 g leaven, 5 g yeast and 9 g salt.|
|7||Knead for 10 minutes.|
|8||After 10 minutes of kneading, add the walnuts and Comté. Continue kneading just until these are well mixed in.|
|9||Gather the dough into a ball and transfer to a clean bowl. Cover with a plastic sheet.|
Leave to rest for 1 hour 30 minutes.
|10||After resting, cut the dough into pieces of the required size and roll into balls.|
Cover the balls with a plastic sheet and leave to rest for 20 minutes.
|11||After this resting, shape the balls into loaves and lay in proving baskets (bannetons) or tins (or your choice of mould) lined with a cloth.|
Leave for 2 hours.
|12||Preheat the oven to 460°F (240°C).|
Turn the loaves out and slash the tops.
|13||Bake for about 35 minutes, not forgetting the steam.|
|14||Take out of the oven when nicely browned and leave to cool on a wire rack.|