In a large bowl stir together half of the water, the sugar, and the yeast and let it stand until creamy and froth, about 10 minutes. Stir in the flour and the rest of the water and mix with a whisk until roughly combined. Cover with a damp towel and let rise at room temperature overnight or for 8 to 12 hours.

In the morning, the poolish should be doubled in size, bubbly and lacy.

For the dough, start by soaking the raisins in a bowl of water.

Heat the olive oil in a pan, then add the drained raisins, the walnuts, and the sugar. Let the olive oil take on flavour, then remove from the heat and let cool.

In a small bowl, stir together the water, 1 teaspoon of sugar, and the yeast and let it stand until creamy and froth, about 10 minutes.

In a large bowl of a stand mixer, add the poolish, the flour, and the activated yeast, along with the nuts and raisins.

Knead on low speed, adding the wine a little at a time, until the dough is well combined. It should be smooth to the touch and come away easily from your hands. Lastly, add the salt and pepper and knead for another minute.

Turn the dough out onto an oiled pastry board. Form a round ball of dough, cover with a damp towel, and let rise for about 2 hours, until doubled in size.

When the dough has doubled in size, knead it again, then divide and form 2 round bread loaves.

Arrange the loaves, well-spaced, on a baking sheet lined with parchment paper. Cross the tops of each with a knife and let rise again until doubled in size, covered with a damp towel.

Preheat oven to 175°C/350°F.

Brush the bread loaves with a beaten egg yolk, transfer to the oven, and bake for about 50 minutes until dark brown and glossy. Remove the bread from the oven and let it cool thoroughly. Wait at least one day before consuming. Store wrapped in a tea towel or a paper bag.