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  • Sourdough bread with figs and walnuts
    Bread

    Sourdough bread with figs and walnuts

    The most intense flavor in a bread

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  • At the end of the summer I went with my family to Croatia and everywhere you looked you saw dry figs and fresh figs! so beautiful and tasty. I brought a bag back home, because I needed to bake something with them or just eat them with cheese. So delicious!

    It is a very straight forward recipe and the end result is so good, it is super rich and intense in flavor. I love making bread even though I don’t do it as often as I would like to, it is just so amazing to be able to mix just three ingredients and have this delicious product.

    I love sourdough and hope to be able to make more bread to share it with you and learn a bit more.

    Sourdough bread with figs and walnuts

    Preparation time: 1 hour plus 18 hours rest time
    Servings: 500g loaf

    Ingredients

    Levain 

    Bread

    • 337 g room temperature water
    • 416 g white flour
    • 46 g flour 100% whole grain
    • 11 g salt
    • 190 g levain
    • 98 g figs chopped
    • 98 g walnuts toasted and chopped

    Preparation

    Levain

    1. Dissolve the starter in the water. Add the flour and mix thoroughly until the flour has been completely incorporated and moistened. Ferment at room temperature for 12 hours.

    Bread

    1. In a stand mixer, mix the flour and water at low-speed until it forms a shaggy mass. Cover and autolyse for 30 minutes. Coarsely chop or break apart the walnut pieces and toast them for 8 minutes at 170ºC. Allow to cool. Coarsely chop the dates, set aside.
    2. Add the salt and levain to the autolyse, and mix at low-speed for 1-2 minutes, then increase the speed to medium and mix for 5 minutes. Add flour and water as needed. The dough should clean the sides of the bowl but not the bottom. Add the walnuts and the figs to the dough and mix at low-speed until well-distributed in the dough.
    3. Transfer to a lightly floured board, do a stretch and fold, and form a ball. Place the dough in a bowl and cover tightly. Ferment at 24º C for 2 1/2 to 3 hours with a stretch and fold at 50 and 100 minutes.  Shape as a large ball and place in banneton. Proof at room temperature for 1-2 hours. Cold retard the shaped dough overnight.
    4. The next morning, heat the oven to 250ºC. Score the bread as desired, and bake with initial steam, reducing the oven to 230ºC when the bread goes in. Bake for 40 to 45 minutes, and cool completely on a rack before slicing.

    Posted on 15 de November, 2019.

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