For the ciabatta with walnuts, put the walnuts for one minute in boiling water and strain cold.knead all ingredients, except the nuts for about 12 minutes in a food processor to a soft dough. Then carefully incorporate the walnuts into the dough. Then cover and let rest for about 2 hours. You can also refrigerate the dough for up to 18 hours, but then use only 7g of yeast.
After the dough rests, very carefully balance the ciabatta with 300g and very carefully shape it into an oblong loaf and place it on a baking sheet. Let rest again briefly, brush with olive oil and put the ciabatta with walnuts in the preheated oven.
1st step: temperature 210°C/ humidity 100% duration 10 minutes
2nd step: temperature 210°C/ humidity 100% duration 25 minutes