- Add the olive oil, maple syrup and 3/4 water and start mixing with a dough hook, at low speed. Slowly add the remaining water and keep on mixing for 4 minutes, then increase speed to medium for 5 minutes. Add walnuts and mix at low speed for 1 more minute.
- Cover the bowl and leave to rise until the dough has doubled in size (at least 1 hour, but 2 or 3 would work even better).
- Cover a tin with parchment and set aside. Sprinkle your countertop with some flour, take the dough and knock the air out of it by folding inwards repeatedly. Knead the dough into a rectangle, roll it into a log, then knead and roll it again into a tighter log. Place your dough in the prepared tin, making sure the join is underneath.
- Place the tin inside a plastic bag and leave to prove for about one hour, or until the dough is doubled in size and springs back quickly if you prod it with your finger. Preheat the oven to 410 F.
- Dust the risen dough with flour and slash the top with a sharp serrared knife, designing a grid pattern. Bake for 35 minutes or until the loaf is cooked through. Check by tipping the loaf out of the tin and tapping the base – it should sound hollow. Remove your loaf from the oven and cool out of the tin on a wire rack.
* The amount of water depends on several conditions. It can occur you need a bit less than 3/4 cup. Add water slowly when indicated and stop pouring it when dough consistency looks good (elastic).