Preparation

1. Preparation time: 40 min
   Rest : 2h10
   Cooking time: 12 min
   Recipe for 4 loaves
   

2. Place the fresh yeast in a bowl, dissolve in 10cl warm water and leave at room temperature for around 20 minutes, until the mixture begins to ferment.

3. Pour the flour, powdered milk, sugar, soft butter and Le Guérandais fine salt into a mixing bowl. Mix well, make a well and add the yeast diluted with the liquid sourdough and the remaining water. Mix well, then pour the dough onto a well-floured work surface and knead for 12 minutes until firm. Return to the bowl, cover with a damp cloth and leave to rest at room temperature for 30 minutes.

4. Return the dough to the well-floured work surface, add the walnuts and knead to distribute them evenly, then leave to rise in the bowl for 40 minutes.

5. Divide the dough into four equal-weight pieces, shape into small sticks and place on a baking sheet lined with parchment paper.

6. Then cover with a damp cloth and leave to rise for 1 hour.

7. Preheat oven to 240°C (Th.8). When it's at the right temperature, pour a little water on the bottom and place the loaves in the oven. Bake for about 12 minutes.