Mix all Ingredients except walnuts with a spiral mixer for 2 minutes slow and 8 minutes fast. Add walnuts for the last 2 minutes. We recommend using cold water to keep the dough temperature at max. 27°C.
Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 20 minutes.
Scale the dough into 470 g pieces, cover the dough pieces and start the intermediate proof for 10 minutes.
Mould the dough in your preferred shape, we recommend long and oval and place onto a greased baking tray.
Allow the dough to final proof for 40 - 50 minutes, we recommend covering the baking tray with a plastic or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it is ready to bake.
Score the tops of the dough pieces to stop the crust cracking. We recommend one long score along the middle.
The oven should have a temperature of 210°C when you put the loaves in then decreasing the temperature to 180°C. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
