Homemade Pancetta Walnut Bread

Steps

1. 1First toast the nuts, place them on a clean baking sheet and roast for 5-7 minutes in a pre-heated 350F (180C) oven. Move immediately to a clean bowl to cool.
2. 2In the mixing bowl add half of the water and the sugar, stir to combine, sprinkle the yeast on top and let sit for about 10 minutes, then stir to combine.
3. 3Add the remaining water and the flours, start to combine with the dough hook attachment, add the salt and knead for about 7 minutes, until the dough is compact and elastic. If the dough is too dry then add a little water, too wet add a little flour.
4. 4Add the chopped pancetta and walnuts, knead to combine for 30-60 seconds.
5. 5Move the dough to a lightly floured flat surface and gently knead to form a compact dough ball, place the dough in a lightly oiled glass bowl turning to cover, cover the bowl with a clean tea towel or plastic wrap, let rise in a warm draft free area for approximately 2 hours or until it is doubled in bulk.
6. 6Remove the dough from the bowl, flatten into a large rectangle and fold into the desired shape. Place the dough in a large oven proof pot or a lightly greased and flour loaf pan. (I use my dutch oven lined with parchment paper, but I don’t cover it, I just use it for baking the bread). Cover the pan or pot with a tea towel or plastic wrap and let rise in a warm place that is draft free for about an hour or until nice and puffy.
7. 7Pre-heat oven 400F (200C).
8. 8Dust the bread with a little flour and score. Bake in the pre-heated oven until done. Immediately move to a wire rack to cool completely before cutting and serving.