Levain with Light Muscovado Sugar and Nuts

The bread is made with 15% light muscovado sugar and 24% assorted nuts. The muscovado sugar not only gives the bread a soft and moist texture, but also added a fudge flavor which pairs very well with the natural sweetness of the dough.  Overall a savory, easy-going and popular bread among friends I would say. :)

Recipe

112g levain (100% hydration) 44.4%
188g bread flour 74.6%
64g whole wheat flour 25.4%
38g light muscovado sugar 15%
3g salt 3%
140g water 55.6%
60g assorted nuts (cashew , almond, walnut, macadamia) – slighted toasted 23.8%

First fermentation – 3 hours; Second fermentation – 45 mins (hot weather in HK..)

Bake at 230C for 10 mins, then 210C until done

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2 Comments

  1. How lovely to see your beautiful breads again! :) This one looks perfect!

    Reply
    • Hi Joanna, how are you? Thanks for your continue support! Great to know you all great bakers from web :)

      Reply

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