Place the walnuts in a shallow baking dish, then place in the oven on the middle shelf to toast 10 to 12 minutes.
Add the water and stir briefly with a wooden spoon or your hands, just until the dough is barely mixed, about 30 seconds.
Cover the bowl and let it rise at room temperature for 12 to 18 hours, or until it is more than double in bulk.
After the dough has risen, generously sprinkle a work surface with flour and gently, with the help of a plastic bench scraper, scoop out the dough onto the counter.
When the dough has risen, carefully remove the casserole dish from the oven and remove the lid.
With the aid of the tea towel, flip the dough gently, seam side up, into the casserole dish, put the lid on and return it to the oven.
Remove the casserole dish from the oven and use a spatula or dish towel to transfer the bread carefully to a rack to cool completely before slicing. …read more
Via: Food and Recipes