Ingredients
- 3/4 basic bread sponge
- 350 gr all purpose flour unbleached
- 350 gr flour
- 240 ml water
- 180 gr walnuts-coarsely (chopped)
- 75 ml honey
- 65 gr all purpose flour
- 30 ml water
- 22 ml walnut oil
- 8 gr kosher salt
- 2 gr dry yeast (active)
bottom shelf. Boil two cups of water. Using a razor blade, make an 'X' in the top of each of the loaves. Pour the boiling water into the baking pan. With a quick jerk, slide the loaves off the sheet and onto the stone. Bake for 30-35 minutes until the loaves are hollow sounding when tapped on the bottom. When done, cool on a rack. Recipe By : Amy Scherber, Food&Wine 0.021505376344086
