for 1 bread

Dough

400 g	half-white flour
1 ½ tsp	salt
100 g	walnut kernels, coarsely chopped
¼ cube	yeast (approx. 10 g), crumbled
3 dl	dark beer (e.g. Amber)

How it's done

Dough

Mix the flour, salt, walnuts and yeast in the food processor bowl. Pour in the beer, knead into a moist dough using the dough hook on a food processor for approx. 5 mins. Cover and leave to rise at room temperature for approx. 1½ hrs.

Shape

Place the dough on a well-floured work surface, fold the dough into thirds, press down on the seam and gently stretch the dough lengthwise. Repeat this step two more times until you have a loaf. Shape the loaf into a baguette, place on a sheet of baking paper, dust with a little flour, cover and leave to rise for a further 20 mins. Slide a baking tray into the centre of the oven. Preheat the oven to 240 °C.

Baguette

Using scissors, start at the top and make diagonal incisions almost all the way through the dough at regular intervals. Turn the flaps alternately to the left and right. Slide the baking paper and baguette onto the hot baking tray.

Bake

Approx. 30 mins. in the centre of an oven preheated to 240 °C. Remove the baguette from the oven, leave to cool on a cooling rack.

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