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HAZELNUT SOURDOUGH BREAD

Yield: 2 baguettes

1 tablespoon dry yeast or 1 cake fresh yeast, crumbled
2 tablespoons granulated sugar
1/2 cup warm water
1-1/2 cups sourdough starter
1 cup roasted &chopped Oregon hazelnuts
2 teaspoons salt
5-6 cups unbleached flour, as needed
cornmeal (optional)


Place the yeast, sugar and warm water in a mixing bowl. Allow mixture to sit about 5 minutes, or until the yeast has dissolved.

Add the sourdough starter, hazelnuts and salt.

Add flour, 1 cup at a time, until a stiff dough is formed. Turn out onto a floured surface and knead for 10 minutes.

Place dough in a well-oiled bowl. Cover with plastic wrap and let rise until doubled in bulk (about 1 hour).
Punch down dough and turn out onto a floured surface. Divide dough in two. Shape into long baguettes and place on a well-oiled baking sheet sprinkled with cornmeal (optional).

With a sharp knife or a razor blade, make 3-4 diagonal slashes across the top of each loaf. Let rise in warm place for 40 minutes.

Bake in a 400 degree oven for 20-25 minutes or until loaves are golden brown and sound hollow when tapped. Cool on a wire rack.

Oregon Hazelnuts