A rustic and flavorful bread studded with crushed walnuts, perfect for serving alongside your favorite cheeses and cured meats. With its golden crust and tender crumb scattered with crunchy walnut pieces, this artisanal bread will delight your palate and impress your guests.
⏱️260 min
📊Medium
👥1 servings
🍽️Main
vegetarianfamilybudget-friendly
Ingredients
500 gbread flour (type 55)
150 gcrushed walnuts
330 mlwarm water
10 gfine salt
7 gfresh baker's yeast
5 gsugar
10 mlolive oil
Instructions
1PREPARE YOUR INGREDIENTS: Pour the warm water (approximately 28-30°C) into a large mixing bowl. Gently crumble the fresh yeast into the water and mix well until completely dissolved. Let rest for 5 minutes to activate the yeast; you should see small bubbles forming on the surface. Sprinkle the sugar to help fermentation start properly.
2MIX THE FLOUR AND INGREDIENTS: Into the bowl containing the water-yeast mixture, gradually pour the flour in three additions while mixing with a fork, then with your hands. Add the salt and olive oil. Mix vigorously for 2-3 minutes until you obtain a homogeneous dough without lumps. The dough should be slightly sticky but not runny.
3INCORPORATE THE WALNUTS: On your floured work surface, pour out the dough and begin kneading by folding the dough over itself, then pressing it with the heel of your hand. After approximately 5 minutes of kneading, incorporate the crushed walnuts by spreading them on the surface and gradually coating them. Continue kneading for another 3-4 minutes until the walnuts are evenly distributed and the dough becomes smooth and elastic. It should form a nice ball without sticking excessively to your hands.
4FIRST FERMENTATION: Place the dough ball in a lightly oiled mixing bowl, turning it to coat well with oil. Cover the bowl with plastic wrap or a damp kitchen towel. Let ferment at room temperature (18-22°C) for approximately 1.5 to 2 hours. The dough should double in volume and show small bubbles visible on the surface. You will know fermentation is ready when you press a finger into the dough and the indent remains without rebounding.
5SHAPING THE BREAD: Preheat your oven to 220°C by placing a baking pan filled with water on the lower rack to create steam. Gently degas the dough by folding it back onto itself without overworking it. Form a nice tight ball by folding the edges toward the center. Place your bread on a board covered with parchment paper, seam-side down. Cover and let rise for 45 minutes to 1 hour until it increases by 50% in volume and a light finger press leaves an indent that fills in slowly.
6SCORING AND BAKING: Make a clean and deep incision in the shape of a cross or a single slash using a very sharp blade or bread knife, approximately 1.5 cm deep. This will allow the bread to rise well in the oven. Transfer the bread carefully into the preheated oven. Bake at 220°C for 35-40 minutes. The bread is done when its crust is well browned and crispy, and when you tap the bottom, it sounds hollow. Let cool completely on a rack before enjoying, at least 30 minutes, so the crumb stabilizes.