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.
- Oven – preheat to 450°F
- Baking stone – preheat to 450°F
- Digital kitchen scale
- Kneading board
- Banneton basket
- Cast iron skillet
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
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.
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.
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.
Cover the bowl with a plastic wrap. Let it proof for 4 hours at room temperature.
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.
Dust the banneton liberally with flour. Place the dough into the banneton seam side up. Cover loosely with plastic wrap.
Proof the dough for 1-2 hours in a warm place until doubled its size.
Transfer the dough on a parchment-lined baking sheet upside down (seam on the bottom), score the surface with bread lame.
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.
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.