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Dissolve 150 g of sourdough starter in 400 g of water with a teaspoon of honey.
Add 600 g of Bolero flour and knead well, adding the salt toward the end.
Let the dough rest for 1 hour.
Perform the lamination, incorporating 150 g of coarsely chopped walnuts.
Fold the dough over like a book and make 3 rounds of folds every 30 minutes, letting it rise until doubled in size.
Shape the dough on a floured work surface and place it in the bread basket with the smooth side facing down for about 2 hours.
Preheat the oven to maximum power with the cast-iron pot inside.
When the pot is hot, place the loaf upside down on a sheet of baking paper, cover, and bake for about 30 minutes.
Continue baking for another 20 minutes without the lid at 220 degrees.
Store in a paper bag or wooden container in a cool, dry place.
Ideal to serve with aged cheeses and cured meats.
Italia, Campania
| Energy (kcal) | 349.57 |
| Carbohydrates (g) | 51.74 |
| of which Sugars (g) | 2.08 |
| Fat (g) | 12.06 |
| of which Saturates (g) | 1 |
| Protein (g) | 11.05 |
| Fiber (g) | 2.97 |
| Sale (g) | 0.05 |
