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| Flours and Salt; Mix of Water, Honey and biga; Walnuts; Yeast in Water |
Combined, and ready for stirring. |
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| 20 Minutes kneading. | 8 Minutes mixing in the nuts. |
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| Rise 90 Minutes to 2 Hours. | |
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| Arisen, | punch down and rise another hour |
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After the second rising, we divide up the dough and form two loaves of 1050 grams each. These are covered and allowed to rise for a third time, about 45 minutes, while the over is preheating to 425°F. |
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| The risen loaves are placed on a | cornmeal-dusted peel, and slit along their lengths. |
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| In the oven they are spritzed with | water to give a crispier crust. |
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| The loaves are baked about 45-50 minutes, |
until they sound hollow when tapped on the bottom. |
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| The finished loaves are moved from the oven onto a peel, |
and finally onto a cooling rack. |