Brown toast with walnut

Ingredients:

German brown flour : bread flour  1 : 9.  Total flour 320 gm

Hydration : 60%

Sugar: 10%
Salt:  2%
Butter: 5% **

Prepare poolish of 200gm of flour the night before
-  soap 32gm German flour in total amount of water for 15 minutes
-  a pinch of yeast

-  becomes very active in 8 hours or so, summer time

Prepare walnut, bake at 160 deg c, 15 min, until aroma released

Kneading and proofing

-  1/8 teaspoon of additional yeast as spike
-  dough is comparatively wetter than white or T55 flour and had to work longer time

-  proof until it is 3 times increase in size

-  shaping and proofing until it is over the top of the mold

-  bake at 180 deg c, 45 minutes

Baking notes:

• cannot work with higher than 60% hydration; too wet
• 5% butter is sufficient.  10% too much for toast
• bake walnut at 150 deg, 15 minutes seems to the right temperature.  160 deg comes out dark. 
• maybe it is proofting time, I expected the bread to leaven a little higher
• comes out the right colour, and taste good