Pan co' SantiSienese Walnut and Raisin Bread

Make the biga and develop its fermented aroma overnight

• 1 Put 50ml water at 20°C in a small bowl; add 0.5g fresh yeast and 2g granulated sugar and dissolve completely with your fingertips.
• 2 Add 75g flour and stir with a spatula for just 30–40 seconds until no dry flour remains and a sticky dough forms.
• 3 Lightly round the dough by hand, cover tightly with plastic wrap and leave at room temperature, 18–20°C, for 12–16 hours.

Soak the raisins in Vin Santo and prepare the walnuts and pepper

• 1 Meanwhile(While the raisins soak) break 60g of the 120g walnuts by hand into 2–3 pieces each; leave the other 60g as halves. Do not remove the thin skins.
• 2 Meanwhile(While the raisins soak) coarsely grind 4g black peppercorns in a mill or mortar. Prepare all of it before heating the walnuts.
• 3 Warm 35ml Vin Santo and 50ml water gently in a small saucepan, then turn off the heat.
• 4 Add 80g raisins, lay plastic wrap directly against the liquid and leave for 30 minutes.

Warm pepper and walnuts in olive oil to infuse its heat and aroma

• 1 Put 40ml extra virgin olive oil and 4g coarsely ground black pepper in a small frying pan; warm over low heat for 2 minutes until fine bubbles form and the pepper becomes fragrant.
• 2 Add all 120g walnuts and warm over low heat for 4–5 minutes, turning constantly with a wooden spoon.
• 3 Remove from the heat, transfer the entire contents including the oil to a heatproof bowl and leave for about 20 minutes until below 30°C, no longer hot to the touch.

Incorporate the biga and knead to develop gluten that supports the filling

• 1 Drain the raisins in a sieve over a bowl to catch the soaking liquid; press lightly by hand and set the raisins on another plate.
• 2 Add as much as needed from the remaining 85ml water to the soaking liquid to make 100ml total. Do not use any soaking liquid beyond 100ml or any surplus water.
• 3 Put 175g flour and 5g salt in a large bowl and whisk for 30 seconds.
• 4 Take 50ml of the 100ml prepared liquid into another bowl; dissolve 5g fresh yeast and 3g granulated sugar in it, leave for 5 minutes and check that fine bubbles appear.
• 5 Add the yeast liquid, the remaining 50ml prepared liquid, 20g chestnut honey and 30g granulated sugar to the flour; tear the biga into about 10 pieces and add it, then mix by hand for 2 minutes until no dry flour remains.
• 6 Turn onto the worktop and knead for 10–12 minutes, repeatedly pushing away with the heel of your hand and folding back towards you.

Fold the walnut oil and raisins evenly through the dough

• 1 Press the dough into a rectangle 2cm thick; scatter 1/3 of the cooled walnuts and oil over the whole surface, fold in thirds, turn 90 degrees and gently press out.
• 2 Add the remaining walnuts and oil in 2 more batches in the same way, folding in thirds and pressing each time to incorporate everything in 3 additions.
• 3 Spread the dough into a rectangle again, scatter the drained raisins across it and roll up from one edge.
• 4 Cut the dough in half with a scraper, stack the pieces and press down; repeat 5–6 times to distribute the walnuts and raisins.

Let the heavy dough rise until doubled

• 1 Spread 2ml extra virgin olive oil around the inside of a bowl with your fingers.
• 2 Lightly round the dough, place seam-side down in the bowl, cover with plastic wrap and let rise at 26–28°C for 90–120 minutes.

Divide into 2 round discs and tighten their surfaces

• 1 Spread 1ml extra virgin olive oil thinly over the worktop and both sides of the scraper blade with your fingers.
• 2 Turn out the dough, gently deflate, weigh and divide into 2 equal pieces.
• 3 Round each lightly, cover to prevent drying and rest for 15 minutes.
• 4 Round each piece by rolling it in from the near edge, pinching the seam firmly shut.
• 5 Place seam-side down, cup your hand over it and turn several times on the worktop to tighten the surface.
• 6 Press gently with your palm into a disc 12cm across and 4cm high.

Proof again and preheat the oven

• 1 Meanwhile(With 20 minutes left in the final proof) preheat the oven to 200°C.
• 2 Line a tray with baking paper and brush thinly with 2ml extra virgin olive oil.
• 3 Place the 2 shaped loaves seam-side down at least 10cm apart, cover with a dry cloth and proof at 26–28°C for 60–75 minutes.

Glaze and bake at 190°C

• 1 Beat 1 egg with 5ml milk and strain through a fine tea strainer.
• 2 Brush a thin layer over the entire surface, wait 1 minute, then brush again.
• 3 Do not pour leftover glaze onto the dough; cook it thoroughly separately if using it.
• 4 Place the tray in the oven preheated to 200°C, immediately reduce to 190°C and bake for 35–40 minutes.
• 5 If the colour is too dark after 20 minutes of baking, cover lightly with foil and finish baking.

Cool completely on a rack to set the crumb

• 1 Transfer the 2 baked loaves from the tray to a rack, leaving space between them so their sides do not become steamy.
• 2 Cool at room temperature for at least 60 minutes until completely cool at the centre.