Walnut bread

Kneading time: 15´
Temperature of the dough: 25 ºC
1st fermentation (the dough is not divided yet): 15´
2nd fermentation (the dough divided): 10´
3rd fermentation (the piece is finished): +/- 1h
Cooking time: +/- 25´
Temperature of the oven: 200 ºC

RECIPE

• Knead all the ingredients, except for the walnuts (those will be incorporated to the dough when the kneading is about to finish).
• Add the walnuts and knead at a low speed.
• The dough should be fine and elastic.
• Leave to stand for 15 minutes uncovered.
• Make balls of the desired size.
• Leave to stand.
• Place into moulds.
• Ferment in a chamber at 30 ºC and with 75 % of humidity.
• Once fermented, wash with beaten egg and bake.
• Bake with no steam.