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FIG AND WALNUT BREAD

Apr 06, 2017 0 comments
FIG AND WALNUT BREAD

Do you want to make a healthy and crusty bread to enjoy in the morning? Try this simple recipe! Easy to follow but gives out a surprisingly good rustic bread.

 

KEY TOOLS/EQUIPMENT:

   

FIG AND WALNUT BREAD:

  • Servings: 4
  • Preparation Time: 10H40M
  • Cooking Time: 20M
  • Total: 11H
  • Difficulty: Easy 

 

INGREDIENTS: (All measurements are by weight except TBS and tsp.)

  • 18 oz bread flour
  • 13 oz warm water, 115°F
  • 1 ¼ tsps dry yeast
  • 1 tsp sugar
  • 2 tsps salt
  • 4 oz figs, chopped
  • 2.9 oz walnuts, shelled and chopped

       

      DIRECTIONS:

      STEP 1:

      Dissolve yeast and sugar in warm water into a small glass bowl. Set aside until yeast is foamy or activated for about 4-5 minutes.

      STEP 2:

      Using a wire whisk, mix flour and salt in a large glass bowl. Pour in the wet ingredients into the flour mixture then combine using a wooden spoon.

      STEP 3:

      Transfer the dough onto the kneading board. Knead for 8 minutes without adding flour until smooth and elastic. Put back into the glass bowl. Add chopped figs and walnuts, knead to mix.

      STEP 4:

      Cover the bowl with a plastic wrap. Let it proof for 4 hours at room temperature.

      STEP 5:

      Remove the dough from the bowl with a scraper onto the board. Lightly dust with flour and fold the dough with a scraper towards the middle 8 times, patting away big bubbles and form into a ball while securing the seam.

      STEP 6:

      Dust the banneton liberally with flour. Place the dough into the banneton seam side up. Cover loosely with plastic wrap.

      STEP 7:

      Proof the dough for 1-2 hours in a warm place until doubled its size.

      STEP 8:

      Transfer the dough on a parchment-lined baking sheet upside down (seam on the bottom), score the surface with bread lame.

      STEP 9:

      Place a cast iron skillet on the bottom rack of the oven with 1 cup hot water to create steam. Slide the dough into the baking stone inside the oven.

      STEP 10:

      Bake for 30-35 minutes at 450°F or until deep golden brown in color. Remove from the oven and place on a rack to cool.


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