Prep: 20 hr 0 min
Cook: 0 hr 40 min
Servings: 1 large loaf or 2 smaller loaves
This bread is lightly flavoured with pieces of macadamia croquant and fresh orange zest.
If you can’t find macadamia croquant in the shops you can make some of your own in advance:
You can also replace the croquant in this recipe with an equal amount of toasted macadamia nuts if you prefer.
Levain: 1/2 cup Kialla’s Organic White Unbleached Flour or Organic Spelt flour
Levain: 1 teaspoon Kialla’s Organic Rye Flour
Levain: 1/4 cup of water
Levain: 1/2 cup of Starter (see our Starter recipes)
1 + 1/2 cups Kialla’s Organic White Unbleached Flour or Organic Spelt flour
1/2 tablespoon salt
1 cup water
2/3 cup of Levain
1/2 teaspoon orange zest
1 teaspoon of Toasted macadamia croquant
*To know when your dough is developed, use one or more of these methods as your criteria:
The dough is smooth: in the beginning, your dough will look like a messy lump but will gradually smooth out as you knead it. When it is smooth and slightly sticky to touch then it is developed.
The dough is clear: pull off a small ball of dough and stretch it between your fingers (as pictured above). Well-developed gluten will allow the dough to stretch into a thin film without breaking. If holes appear or the dough ‘breaks’ then you must keep kneading.
The dough holds its shape: when you lift the ball of dough off the bench, if it holds its shape, the gluten is tight and strong. If it sags down between your fingers, keep kneading.
For final proof (before going in the oven) use the ‘finger’ test: poke the dough firmly with your finger. If the dough falls back it’s over-proofed, if it springs back it’s ready to put into the oven.
If a loaf is over-proofed, and you are baking naked bread (eg not in a tin) it can collapse when you place it in the oven. If you are using a tin to bake the loaf, it will suck in at the bottom and collapse when removed after baking.
So test your dough as you go.
ALL OVENS ARE DIFFERENT AND BAKING TEMPS/TIMES ARE GUIDE ONLY.