Filbert is just another name for a hazelnut, and it makes a delicious addition to bread. Some fun facts about filberts:
Some speculate that the name “filbert” originated from “full beard,” which refers to the husk (or “beard”) that entirely covers the nut in some varieties.
The hazelnut is unique in that it blooms and pollinates in the middle of winter. Wind carries the pollen from yellow catkins to a tiny red flower, where it stays dormant until June, when the nut begins to form.
The hazelnut became Oregon’s official State Nut in 1989.
The Baker’s Percentage for this bread is as follows:
Total Flour 1,000 g 100%
White Flour 900 g 90%
Whole-Wheat Flour 100 g 10%
Levain 200 g 20%
Roasted Hazelnuts 200 g 20%
Water 700 g 70%
Salt 20 g 2%
Roast the hazelnuts in a 350 degree oven for 10-12 minutes, until edges are brown. Once the nuts are cool enough to handle, rub their skins off with your fingers or with a clean kitchen towel. Add the nuts at the beginning of the Mix and continue on through the Bake.
Hazelnuts are best friends with chocolate. Thickly slather a slice with Nutella– Yum.