How to make
Mix 2.6 oz (75 g) of flour with the same amount of water and the crushed 0.5 oz (15 g) of fresh yeast. When you get a homogeneous mixture, put it in the refrigerator overnight in a well-closed container.
Remove the pre-ferment to room temperature 30 minutes before you start making the bread with nuts.
Sift both types of flour for the dough and make a well. Pour the water and olive oil, slightly warmed, into it and crush the 0.2 oz (5 g) of yeast. Add the mixture from the night before and knead into a smooth dough.
Let it rise for 1 hour. If the room is very warm, 30-40 minutes are enough.
Knead the risen dough again with greased hands, adding the salt and nuts as well. It is best to chop the nut mix and roll out/flatten the dough, sprinkle, fold and repeat until you're done. Shape it into a round loaf and place in a suitable tray, which is greased or lined with baking paper. The diameter is 9.4″ (24 cm).
Make two or three cuts at a depth of 0.2″ (0.5 cm) on the surface of the dough.
Let it rise again for about an hour or until doubled in size. I put it in a cake box which is big enough and apart from having space it is well sealed and out of reach of drafts. If you don't have one, cover the tray with a clean towel.
Bake the homemade bread with nuts at 390°F (200°C) in a preheated oven for 35-40 minutes or until the bread makes a hollow sound when tapped on the crust.
Leave it to cool on a wire rack and then cut the wonderful bread at your table.
Enjoy your meal!
