Walnut plait (Sara Papa's recipe)

Sara Papa is an expert baker and excellent teacher, explaining long, sometimes complex recipes simply.
The secret? Patience and respecting rising times. If you are in a hurry, this is not for you!
Set aside an afternoon and try calmly: success is assured, says this amateur!
INGREDIENTS
600 g Italian type 1 flour
400 g milk
12 g fresh baker's yeast (I used half a sachet, 3.5 g dried yeast), or 150 g sourdough starter
1 teaspoon acacia or wildflower honey
10 g salt
150 g chopped walnuts
FOR BRUSHING
1 egg yolk, a little milk and a pinch of salt

I make a starter dough, mixing 100 g of the flour with the 3.5 g yeast or your chosen yeast and 50 g of the milk at room temperature.

I knead by hand, form a block, put in a bowl covered with cling film and rise in a warm place (25°C) for 30 minutes.

I sift the flour into the mixer bowl; this aerates it.

I fit the hook and add the risen starter dough to the flour.

I add the honey.

The salt.

The remaining milk.

I start mixing, add the walnuts shortly afterwards and continue kneading.

The dough should be soft but firm. I remove it and work briefly on the board.

I form a ball and put in a large bowl brushed with oil.

I cover with cling film and rise in a warm place (about 25°C). I warmed the oven briefly, switched it off and put the bowl inside with the door closed.
The dough should double; I left it for 2 hours.

After 2 hours, it has risen well.

I turn it onto the worktop; a well-oiled bowl releases it easily without damaging the risen dough.

I flatten it with my palm, without kneading, into an even rectangle.

I divide it into three equal parts with a scraper.

I roll into 3 ropes, thicker centrally and thinner at the ends.

I join the three ropes.

I plait them.

I seal the ends well and tuck underneath.

I wet and squeeze baking parchment and line a loaf tin. A baking tray is possible, but the loaf will be lower and longer.

I gently put the plait in, add walnuts on top if liked and brush with beaten yolk, a little milk and a pinch of salt.

I heat the conventional oven to 180°C while the plait rises in a warm place for another half an hour / 1 hour, until plump. I brush again with egg and bake for 35/40 minutes.

Once baked, I remove immediately from the oven and tin and cool on a rack.
Slice and enjoy with cheese, especially Gorgonzola or Brie, or cured meats. Very soft and fragrant.
Careful: it is addictive, so good!