Preparation

1. 1

   Step 1 of 9: Dissolve 150 g of sourdough starter in 400 g of water with a teaspoon of honey.

2. 2

   Step 2 of 9: Add 600 g of Bolero flour and knead well, adding the salt toward the end.

3. 3

   Step 3 of 9: Let the dough rest for 1 hour.

4. 4

   Step 4 of 9: Perform the lamination, incorporating 150 g of coarsely chopped walnuts.

5. 5

   Step 5 of 9: Fold the dough over like a book and make 3 rounds of folds every 30 minutes, letting it rise until doubled in size.

6. 6

   Step 6 of 9: 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.

7. 7

   Preheat the oven to maximum power with the cast-iron pot inside.