Boulangerie, Sarlat, Dordogne, France, France
Doug Pearson
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La Fouace aux Noix
(Walnut Hearth Loaf)



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"The smell of good bread baking, like the sound of lightly flowing
water, is indescribable in its evocation of innocence and delight..."
~ M.F.K. Fisher

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France, Moselle, Lorraine Region, Metz, Covered Market, Artisan Bread
France, Moselle, Lorraine Region, Metz, Covered Market, Artisan Bread
Walter Bibikow
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La Belle Cuisine


La Fouace aux Noix

(Walnut Hearth Bread)
The Best of Bon App
Editors of
Bon Appétit, 1979, Knapp Press


Bon Appetit - One Year Subscription 

“This wonderful bread is a specialty of Poilane, the ‘Maître Boulanger’
of Paris.
Delightful with grapes, chilled rosé or a mellow Vouvray.”

Makes a 2-pound round

3 1/2 to 4 cups unbleached all-purpose flour
1/2 cup whole wheat flour
1 envelope dry yeast
1 tablespoon salt
1 cup milk (120 to 130 degrees F)
1/3 cup water (120 to 130 degrees F)
1 cup coarsely chopped walnuts
3/4 cup finely chopped onion
1/2 cup (1 stick) unsalted butter, softened
2 tablespoons cornmeal

Lightly grease large bowl; set aside.
Combine 1 3/4 cups flour, whole wheat flour, yeast and salt in mixing
bowl. Add milk and water and beat about 2 minutes. Stir in walnuts,
onion and butter and mix well. Blend or knead in remaining flour as
necessary to make a stiff dough. Place in greased bowl, turning dough
to coat entire surface. Cover with plastic wrap and hot, damp towel
and let rise in warm place until doubled.
Sprinkle baking pan with cornmeal. Punch dough down and place on
lightly floured board. Knead 3 to 4 minutes. Shape into ball and place
on baking pan. Let rise uncovered in warm place about 15 minutes.
Preheat oven to 425 degrees F.
Place a pan of hot water on oven floor or lowest rack. Make slash on
top of dough with scissors or knife, place pan on middle rack and bake
30 minutes. Remove pan of water. Reduce heat to 300 degrees F and
bake bread until it sounds hollow when tapped, about 30 minutes longer.
Cool on rack.

Featured Archive Recipe:
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