Walnut Levain & A Bakers Dream Come True!

To all of my gluten intolerant friends – shield your eyes (and I’m sorry)!  Everyone else, get your butter knives ready.  Today’s post is all about gluten.  Well, Walnut Levain to be exact and a giveaway that will make all you bakers giddy with joy!  


This week the Virtual Potluck has teamed up with King Arthur Flour and Red Star Yeast to bring you a whole lotta gluten and yeasty love!  Some of the Virtual Potluck bloggers received flax products from King Arthur Flour while others got Classic Fresh Sourdough Starter. The sourdough page at King Arthur flour has links to tips, recipes, and more. And there’s plenty of information about flour, as well.


There’s even more about flours, the company’s commitment to quality, and why you get so much more with King Arthur Flour. Or you can attend a baking class or demo in Norwich or on the road.  Find out how to bring the free Life Skills Bread Baking Program to middle-school students in your community, or join the online community, The Baking Circle.
Red Star Yeast also has recipes (including gluten-free), a yeast conversion chart, a baking steps guide, and how-to-bake videos including videos for bread machine, stand mixer and hand-kneading.

Want to know what you could win?  Here’s the low down on what one lucky duck will receive:

From King Arthur Flour
From Red Star Yeast
  • 3 Strips of Yeast
  • 1 Bread Loaf Pan
  • 1 Apron
  • 1 Bread Knife (Pictured Above)
And the winner is…………………. Julia!!!
Julia – GIRL, you lucky lucky duck!  Email me your info and King Arthur Flour and Red Star Yeast will get your goodies in the mail to you stat so you can start baking deliciousness!!
How to Enter:
  • Leave a comment telling me what you’d bake if you won all of these goodies.
Bonus Entries(leave a separate comment for each):
You can enter the Win a Vermont Dream Getaway sweepstakes daily by liking King Arthur Flour on Facebook and completing the entry form found there. The grand prize is a five-night stay in Vermont, including three nights at the Norwich Inn, a private brewery tour, and classes at King Arthur Flour; two nights at the Basin Harbor Club in Vergennes, Vermont, plus a lake tour and photo shoot; and of course meals and travel.  

Don’t forget to check out www.cookistry.com for more ways to win the prizes from King Arthur Flour and Red Star Yeast

Walnut Levain
Levain is a sourdough bread, also known as pain au levain.  In this version toasted walnuts are added to give the tangy bread a bit more texture. The recipe was modified from King Arthur Flours basic sourdough recipe.

Ingredients
2/3 cup walnut halves or pieces
1 cup sourdough starter
1 1/2 cups lukewarm water
2 teaspoons instant dry yeast
1 tablespoon sugar
2 1/2 teaspoons salt (I used kosher)
1 cup whole wheat flour
4 cups unbleached all purpose flour

Instructions
  1. Add the walnuts to a dry medium skillet set over medium-high heat.  Toast until they become fragrant and slightly browned.  Remove to a cutting board and coarsely chop.  Set aside.
  2. In a large bowl add the remaining ingredients and mix well to combine.  Turn out onto a lightly floured surface and knead until the dough becomes elastic.  Flatten out and place the chopped walnuts in the center.  Knead until the nuts are well incorporated, about 10 turns.  Spray a large bowl with cooking spray and add the dough ball.  Lightly coat with cooking spray and cover the bowl with plastic wrap.  Place in a warm, draft free, area for 90 minutes.
  3. Divide the dough in half and form into balls.  Place on a flour dusted parchment lined baking sheet and cover loosely with plastic and place in a warm, draft free, area for 1 hour.  
  4. Preheat oven to 425 degrees F.  Bake the bread for 25-30 minutes.  Remove from the oven and cool for 5-10 minutes before slicing.
Makes 2 large round loaves.

Disclaimer: I was provided product free of charge and was not compensated monetarily for this post.  All opinions are my own.  Contest is open to US Residents only and the winner will be chosen via random.org on Sunday June 10, 2012 and announced on Monday June 11, 2012.  Winner will have 48 hours to respond at which point another winner will be chosen.
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