Staple Walnut Bread

1kg All purpose flour

800g Water

3 tsp salt

3 tsp yeast

Bowl of walnuts

Makes two large loaves

Mix dry ingredients and add water followed by 30 minute autolyse. Overnight fermentation in the fridge.

Shape dough into two squares through stretching and sprinkle with walnuts. Fold into package and shape into boule. Rest for one hour.

Stretch and fold again and shape into boule. Rest for another hour.

Shape the dough and put into brotform. Proof for one hour. Transfer onto peel and score before loading into oven. Bake for around 50 minutes at 230C depending on oven. Ovens have different characteristics so the time and temperature will vary.