Pão de Centeio com Massa Madre e Nozes

Name: Pão de Centeio com Massa Madre e Nozes
Cuisine: Portugal
Ingredients: 220 g Active rye starter (100%); 380 g Medium rye flour; 270 g Strong white flour; 420–450 ml Lukewarm water; 12 g Sea salt; 100 g Walnuts or hazelnuts (toasted & chopped)

A recipe from Portugal.

🇵🇹 Portugalbreakfastlunchsourdoughbakedheartynutty

Nutrition (per serving)

260Calories

9 gProtein

46 gCarbs

7 gFat

2 gSugar

580 mgSalt

Ingredients

220 g Active rye starter (100%)
380 g Medium rye flour
270 g Strong white flour
420–450 ml Lukewarm water
12 g Sea salt
100 g Walnuts or hazelnuts (toasted & chopped)

Method

Mix starter with 400 ml water until dissolved. Add rye flour and white flour. Mix to shaggy dough. Rest 45 minutes (autolyse).
Add salt + extra water (20–50 ml). Knead 8–10 minutes (sticky — wet hands). Add chopped nuts in last 2 minutes of kneading.
Bulk ferment 4–6 hours at 24–26 °C with 3–4 folds first 2 hours. Dough should rise ≈70–90%.
Shape into tight boule. Proof in banneton 2–4 hours or overnight fridge.
Preheat oven 250 °C with Dutch oven. Slash loaf. Bake covered 25 minutes, uncovered 20–25 minutes until 97–99 °C. Cool ≥3 hours.