Coffee walnut bread is totally my own creation. Coffee intensifies the wheat fragrance. So heavenly and good! Simple ingredients, simple method and the outcome is bread full of flavours. Crust is chewy. I served my church friends. They liked it and talked about it. Feel good 🙂
Defrost the pre-dough. I normally make a big loaf and then divide it into a number of 50g balls and save it at the freezer. This is learnt from Rachel.
Blend the flour, water, yeast at slow speed. Add the salt until well blended. Add butter and keep mixing / kneading at slow speed for about 6 minutes. Slow speed maximizes the water absorption. Then turn to medium speed and continue for about 7 minutes. Medium speed and temperature prepares the dough for fermentation. Ha ha, this is a secret from Raymond Blanc. At the end of the kneading, the dough will become smooth. Roll the dough by hand for 1 or 2 minutes. Press it flat with your fingers, fold it, roll it and form a ball to go for fermentation. It’s winter time in Hong Kong. It took more than an hour.
Plunge the fermented dough to release the air. Divide it into parts. I made a 400g loaf and 6 110g rolls. Let the smaller dough rest for 20 minutes. Then shape them.
The second raise took around 2.5 hours. It worth the wait. Score the surface to let the air escape during the baking. I sprinkled flour on top of the bigger loaf and then scored it. The result is wonderful. Stronger flavor and better crust. The baking of the smaller ones lasted about 15 minutes. The big one I opt for 35 minutes.