Rustic Walnut Loaf with Homemade Natural Leaven

1. 1

   Combine the flour, salt, sugar and starter in a bowl, then add the water and knead.

2. 2

   When the dough gets soft, spread it out and add the chopped walnuts on top, then knead in.

3. 3

   When the walnuts are evenly distributed, round the dough to form a ball.

4. 4

   Place the ball in a bowl dusted with flour, with the seam at the bottom, wrap in plastic wrap and allow it to rise for the 1st proving.

5. 5

   After about 8 minutes into rising, punch down the dough once in the bowl.

6. 6

   Round off the dough, then wrap again, and let it rise more.

7. 7

   The first proving is complete when the dough rises two to three times in height.

8. 8

   Lift out the dough, punch down, and let it rest for 20 minutes.

9. 9

   Form into a ball, then, with the seam at the top, return to the flour-dusted banneton (bread-rising mold) for a second proving.

10. 10

    Remove the risen dough, slash the top and bake in an oven preheated to 250C reduced to 220 C for 25 to 28 minutes.

11. 11

    Here it is.

12. 12

    And here it is sliced!

* Per serving · 4 servings · Values may vary.

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