Mix all ingredients except walnuts autolyse for 20 to 60 minutes at medium speed for 3-4 minutes until the gluten starts to form. Breaking into walnuts at low speed
The fermentation was carried out at room temperature (24C) for about 2.5 hours. Folded 5 times in 306090120150 minutes
Roll round and relax. The large dough is formed into a round smooth face down into the fermentation basket. Refrigerate overnight
Take the room temperature the next day and continue the second fermentation until the finger is pressed and slowly bounce back part of my room temperature (23C) for about 70 minutes.
Preheating the oven with slate and baking tray to 500F (260C) takes about 40 minutes to 1 hour. The slate with large heat capacity needs to be preheated for a long time to reach the predetermined temperature.
The dough is poured out and cut on a baking sheet of baking paper.
Pour a little boiling water into the baking tray below the slate in the oven to close the door. Take the dough and open the dough and even transfer the baking paper together to transfer the slate to the baking tray and then pour a cup of hot water to close the door.
Bake the temperature down to 450F (230C) and bake for 15 minutes. Remove the baking paper, cool to 420F (215C) and bake for 20 to 25 minutes until dark. Cool down completely on the grill