The Pétrin

In a medium bowl, crumble the yeast and thin with warm water and honey. Add flour and mix with a wooden spoon. We get a semi-liquid dough close to a thick paste pancakes. Cover with a cloth and allow to ferment 30 minutes.

For the paste

In a large bowl, combine 2 or 3 meals and dig a well. Pour the yeast leavening, milk and water and mix from the center with a wooden spoon broad movement to the banks to incorporate the flour.
Once the dough forms a ball, knead in the bowl with your hand and then the transfer on the work surface lightly flour. Knead dough about ten minutes to develop the gluten.
Flatten the dough by hand, add the salt, close the dough on top and continue to knead until all the salt is incorporated into the dough.
Replace the dough in the bowl and add honey and walnut oil: start knead the dough by at least 5 minutes to incorporate the oil.

Note: When adding oil and kneading the dough begins by breaking up and gives the impression of not being able to absorb the oil. Do not panic, it is quite normal, continue to knead the dough by pressing in his hand (it's scrouitch scrouitch - yes, the term is not very promising but at least it is clear! ) and after several minutes, the dough ball reforme uniform and all the oil is incorporated .. magic!

Knead the dough on the work plan for another 5 minutes to continue to work and to relax. Add nuts very coarsely crushed and incorporated into the dough evenly.
Put the dough ball in oiled bowl, cover with film of food and let rise 2 hours or until the dough double in size.

Degas gently crushing the pulp with the flat of the hand and the transfer on the work surface lightly flour. Divide into pieces of the same weight (I have 11 pieces of 120g), shape each piece into a ball and let regular relax 15 minutes covered with a damp cloth or plastic film.

Shape each ball according to the desired shape: I chose the form of a small Italian white bread, the ciriola (typically Roman) which traditionally shaping a little heavy is simplified by the following technique:

Note: Contrary to what I normally recommend, it is important to flour the work plan during the processing, particularly at the junction at the last trick to prevent it closes for the primer (see video)

Place loaves seam (key) below on the work plan on a meal or clothes fariné placed on a baking sheet making sure to leave space between them. Cover with a damp cloth and let rise about 1 hour.

Preheat oven 7 th (210 ° C) by depositing a metal container at the bottom of the oven.

Back gentle buns (preferably with the cut-paste for not degas) and key deposit over a baking sheet lined with parchment paper (or on a preheated pizza stone). Just before putting throw 3 or 4 ice cubes into the dish, close the door to keep the fog and then bake bread.
After 30 seconds, open the oven and spray water on the walls, and close it again 30 seconds later.
Bake approximately 20 minutes or until loaves are golden and sound hollow below.
Cool on rack.

If the bread lose their crispness when cooled hand 5-6 minutes in a hot oven (th 5-6, 170 ° C).

Like any good rustic bread, the buns nut house under their thick crust a moist crumb and cream-colored alveolate, particularly soft with walnut oil, the sweet taste which is perfect for soft cheeses or character and happy to accompany salads, poultry and even meats. Not to mention the breakfast in the simplicity, lightly toasted and buttered or spread with honey coquin. A real pain-indulgence!

Source: very freely adapted from 80 bread Atlas