My first bake since returning home for us, although I made two, one is for a present. �We love seeds and nuts in bread so wanted to have a nutty bread. �I toasted the walnuts and also used toasted walnut oil in lieu of butter to maximize the nutty flavour. �I also last minute decided to top the loaves with black sesame seeds because why not! �I usually weigh the dough when I divide, this time I did not and obviously didn�t do a good job by eye LOL.

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For one 9x4x4� Pullman pan loaf.

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Instructions

Levain

Mix the levain ingredients in a jar or pyrex container with space for at least 300% growth.�

Press down with your knuckles or silicone spatula to create a uniform surface and to push out air.

At a temperature of 76-78�F, it typically takes up to 10-12 hours for this sweet stiff levain to be at peak.��For my starter I typically see 3-3.5 times increase in size at peak.��The levain will smell sweet with only a mild tang.

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Tangzhong�

In a sauce pan set on medium heat, stir the milk and whole red fife flour until blended. Then cook for several minutes until well thickened, stirring regularly with a spoon or heat-resistant spatula. Let cool in the pan or, for faster results, in a new bowl.��Theoretically it should reach 65�C (149�F) but I don�t find I need to measure the temperature as the tangzhong gelatinizes at this temperature.��You can prepare this the night before and refrigerate it, ensure that it is covered to prevent it from drying out.

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If you plan on using a stand mixer to mix this dough, set up a Bain Marie and use your stand mixer�s bowl to prepare the tangzhong.

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Dough

In the bowl of a stand mixer, add the milk (consider holding back 10 g of milk and adding later if this is the first time you�re making this), egg, tangzhong, salt, sugar and levain.��Mix and then break up the levain into many smaller pieces.��Next add the flour.��I like to use my spatula to mix until there aren�t many dry areas.��Allow the flour to hydrate (fermentolyse) for 20-30 minutes.��Mix on low speed and then medium speed until moderate gluten development this may take 5-10 mins.��You may want to scrape the sides of the bowl during the first 5 minutes of mixing.��Next drizzle in the walnut oil a bit at a time.��The dough may come apart, be patient, continue to mix until it comes together before adding in more oil.��Again, knead until well incorporated.��You will want to check gluten development by windowpane during this time and stop mixing when you get a good windowpane.��You should be able to pull a good windowpane, not quite as good as a white flour because the bran will interrupt the windowpane somewhat.��Finally add the walnuts and mix until evenly incorporated.

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On the counter, shape the dough into a tight ball, cover in the bowl and ferment for 3 - 4 hours at 82�F.��There should be some rise visible at this stage.

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You can next place the dough into the fridge to chill the dough for about 1.5 hours, this makes rolling the dough easier to shape.��Remember, if you do so the final proof will take longer.��Alternatively, you can do a cold retard in the fridge overnight, however, you may find that this increases the tang in your bread.

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Prepare your pans by greasing them with butter or line with parchment paper.��

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Lightly oil the top of the dough. Scrape the dough out onto a clean counter top and shape into a batard.��Place into your prepared pan.

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Cover and let proof for��4-6 hours at a warm temperature.��I proof at 82�F.��You will need longer than 4-6 hours if you chilled your dough for shaping. I proof until the top of the dough comes to within 1 cm of the top edge of the pan.

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Preheat the oven to 350F and brush the dough with the egg-milk wash.��Just prior to baking brush with the egg-milk wash again.

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Bake�the loaves for 50 minutes or until the internal temperature is at least 190�F, rotating as needed to get even browning. Shield your loaf if it gets brown early in the baking process. After 50 mins remove the bread from the pan and bake a further 10 mins by placing the loaf directly in the oven on the rack with the oven turned down to 325�F.

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My index of bakes.