No-Knead Walnut Bread

- Sieti pronti...? Sieti pronti?
- Bene, anch'io.
- Sieti gia' caldi?
- Beeene, anch'io.
- Are you ready...? E allora, andiamo!
(Madonna L.V. Ciccone, Concert in Turin, September 4th, 1987)


AH-LEEEE-OH-OH, AH-LEEEE-OH-OH...
By universal demand, here comes again, the No-Knead Bread. And it arrives together with lots and lots of walnuts. Don't pull your hair, don't throw stuff on the stage, don't push, please. Instead, take a little flour, salt, water, and add walnuts to taste. Then sit back, relax, and be patient.
The recipe - obviously - comes once more from Jim Lahey and his My Bread, The Revolutionary No-Work, No-Knead Method, but this time I made some adjustments. The original recipe, as from the book, is the Laheyian version of Tuscan Pan co' Santi, made with walnuts, raisins, cinnamon and freshly ground black pepper. I simply took out raisins and cinnamon and add more walnuts.
So, Are you ready? Let's go!!


No-Knead Walnut Bread

bread flour 450 gr.
walnuts 120 gr.
salt 8 gr.
instant dry yeast 2 gr.
cool water (55-65 degrees F) 350 gr.
freshly ground black pepper to taste

In a bowl, mix flour, chopped walnuts, salt, yeast and a sprinkle of freshly ground black pepper. Add water and mix by hand or with a wooden spoon just until ingredients come together to form a slightly wet ball (you only need about 30 seconds). Cover with plastic wrap and let the dough rest at room temperature until it doubles and the surface is covered with bubbles (18 hours or more). This time, since my so-called-kitchen has all of a sudden become a walk-in refrigerator, I had to wait 25 hours before the dough was ready, so much for all my plans. The length of the first rise depends on the room temperature; when the surface is all covered with bubbles, the dough is ready.
Generously dust the work surface with flour. Place the dough on top, shape it into a ball and fold it in thirds. Place a kitchen towel on the work surface, dust it with wheat bran or flour and place the bread on top of it, seam side down.
If the dough is too wet, dust it with more flour or wheat bran. Fold the towel over it and let it rise one or two more hours. It should double. The dough is ready when, poking it with one finger, it holds the impression without springing back. I had to leave it there for 3 hours, again because of the polar temperature of my castle.
About half hour before the end of the second rise, preheat the oven to 475 degrees with a heavy pot inside: it should be super hot when you're ready to bake. Using the towel to help, quickly invert the dough into the pan, with the seam side up, cover with the lid and place it in the oven. Bake for 30 minutes, then remove the lid and bake another 15-30 minutes until the crust turns dark brown and crunchy. Let it cool on a rack before slicing it.




I wanna see everybody dancing... Balli con me, cantate con me...
You can dance, you can dance if you want to. Get into the groove!
You can dance, you can dance if you want to. And you can dance!
For inspiration. Are you ready? Come on! [...]
Get up on your feet. Yeah step to the beat. Boy what will it be.

(Madonna L.V. Ciccone, Into The Groove, Concert in Turin, September 4th, 1987)