600 g Italian "type 0" flour (or all-purpose flour)
50 ml red wine
1 tsp salt
½ tsp black pepper
1 egg yolk
Instructions
Prepare the poolish: The evening before, dissolve 1 g of fresh yeast in 200 g of water, then stir in 200 g of strong flour until you obtain a smooth, fairly liquid mixture. Cover tightly with plastic wrap and allow to rest for 10 to 12 hours.
Prepare the fruit and nuts: The next day, soak the raisins in a small bowl of water to plump them up. Heat the olive oil in a skillet, then add the chopped walnuts, drained and squeezed raisins, and sugar. Cook over medium-low heat for a few minutes to let the flavors infuse, then remove from the heat and set aside to cool completely.
Combine the dough ingredients: To the fermented poolish, add the 600 g of flour, the remaining 5 g of yeast dissolved in 50 g of lukewarm water, and the cooled oil mixture with the walnuts and raisins.
Knead: Begin mixing in the bowl of a stand mixer on low speed. Gradually pour in the red wine, kneading until everything is fully incorporated and you have a smooth dough that pulls away cleanly from the sides of the bowl and does not stick to your hands.
Add seasonings & first rise: Add the salt and black pepper, then knead for an additional minute. Turn the dough out onto an oiled work surface, shape it into a smooth ball, and place it in a bowl. Cover and let rise for about 2 hours, or until doubled in volume.
Shape & second rise: Once doubled, punch down the dough gently and divide it into two loaves. Score the top of each loaf with a cross cut and allow them to rise again until doubled in size once more.
Bake: Brush the tops of the loaves evenly with the egg yolk. Bake in a preheated oven at 180°C (350°F) for approximately 50 minutes, until deeply golden and sounding hollow when tapped on the bottom.
Rest & store: Transfer the loaves to a wire rack to cool completely. For the best flavor and texture, wait at least one full day before slicing and serving. Store wrapped in a clean kitchen towel or in a paper bread bag.
