Fig Walnut Sourdough

9ah-figlet

9ah-figlet

Well-known member
Here’s the recipe for my favorite bread with figs. It’s great toasted for breakfast or it can be topped with honey or crumbled blue cheese or both! The recipe below is from King Arthur with my tweaks to make it rise a bit better and bake in a 4-qt covered Dutch oven.


Fig and Walnut Sourdough
Prep Time: 2 hr, 15 min | Cook Time: 40 to 45 mins | Servings: 1 large loaf, 20 slices

Ingredients:
1 1/4 cups (283g) ripe (fed) sourdough starter
1 cup (227g) water
3 cups (360g) King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons (9g) salt
1/4 teaspoon instant yeast
1/2 cup (85g) diced dried figs (I use dried Black Mission figs from Amazon)
3/4 cup (85g) walnuts, roughly chopped

Directions:
  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the starter, water, and flour in the bowl of your mixer just until smooth. Cover the bowl and let the mixture sit (autolyse) for 1 hour.
  2. After an hour, add the salt and yeast, and knead the dough with your mixer's dough hook on medium speed for 5 to 7 minutes. Just before the kneading is done, mix in the figs.
  3. Stop the mixer and add the walnuts, using a dough scraper to fold them gently into the dough. Cover the bowl again and let the dough rise at room temperature for 40 to 60 minutes.
  4. Turn the dough out onto a lightly greased surface (it will be fairly wet and possibly a bit sticky).
  5. Scoop up the edge of the dough with your dough scraper and bring it to the center, pressing down. Give the circle of dough a quarter turn counterclockwise, and repeat three or four more times. You're stretching the dough a bit and rounding it at the same time.
  6. Flour the banneton(s) you want to use, or a tea towel placed inside a bowl with a shape you find pleasing. Place the rounded dough into the banneton or bowl, bottom side up, cover with plastic wrap, and refrigerate overnight.
  7. The next morning, take your bread out of the refrigerator. They may not have risen a lot; that's OK. Preheat the oven to 500F for 1hr.
  8. At the end of 1 hr, turn the loaf out of the banneton onto a parchment paper covered board or plate. Using the parchment paper as a sling, drop the loaf (still onto paper) into a 4-qt Dutch oven with a lid. Slash the loaf with a lame, put lid on Dutch oven.
  9. Turn the preheated oven temperature down to 450 and put the covered Dutch oven in the middle of the oven. Bake for 40 minutes with the lid on and then remove lid and bake another 15 minutes or until the center of the loaf reads 200°F when measured with a digital thermometer.
  10. Remove from the oven and cool on a rack before slicing.

Source: https://www.kingarthurbaking.com/rec...urdough-recipe
 
9ah-figlet said:
Here’s the recipe for my favorite bread with figs. It’s great toasted for breakfast or it can be topped with honey or crumbled blue cheese or both! The recipe below is from King Arthur with my tweaks to make it rise a bit better and bake in a 4-qt covered Dutch oven.


Fig and Walnut Sourdough
Prep Time: 2 hr, 15 min | Cook Time: 40 to 45 mins | Servings: 1 large loaf, 20 slices

Ingredients:
1 1/4 cups (283g) ripe (fed) sourdough starter
1 cup (227g) water
3 cups (360g) King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons (9g) salt
1/4 teaspoon instant yeast
1/2 cup (85g) diced dried figs (I use dried Black Mission figs from Amazon)
3/4 cup (85g) walnuts, roughly chopped

Directions:
  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any IMG_20250109_082338081_HDR.jpgexcess. Combine the starter, water, and flour in the bowl of your mixer just until smooth. Cover the bowl and let the mixture sit (autolyse) for 1 hour.
  2. After an hour, add the salt and yeast, and knead the dough with your mixer's dough hook on medium speed for 5 to 7 minutes. Just before the kneading is done, mix in the figs.
  3. Stop the mixer and add the walnuts, using a dough scraper to fold them gently into the dough. Cover the bowl again and let the dough rise at room temperature for 40 to 60 minutes.
  4. Turn the dough out onto a lightly greased surface (it will be fairly wet and possibly a bit sticky).
  5. Scoop up the edge of the dough with your dough scraper and bring it to the center, pressing down. Give the circle of dough a quarter turn counterclockwise, and repeat three or four more times. You're stretching the dough a bit and rounding it at the same time.
  6. Flour the banneton(s) you want to use, or a tea towel placed inside a bowl with a shape you find pleasing. Place the rounded dough into the banneton or bowl, bottom side up, cover with plastic wrap, and refrigerate overnight.
  7. The next morning, take your bread out of the refrigerator. They may not have risen a lot; that's OK. Preheat the oven to 500F for 1hr.
  8. At the end of 1 hr, turn the loaf out of the banneton onto a parchment paper covered board or plate. Using the parchment paper as a sling, drop the loaf (still onto paper) into a 4-qt Dutch oven with a lid. Slash the loaf with a lame, put lid on Dutch oven.
  9. Turn the preheated oven temperature down to 450 and put the covered Dutch oven in the middle of the oven. Bake for 40 minutes with the lid on and then remove lid and bake another 15 minutes or until the center of the loaf reads 200°F when measured with a digital thermometer.
  10. Remove from the oven and cool on a rack before slicing.

Source: https://www.kingarthurbaking.com/rec...urdough-recipe
Click to expand...
Your recipe sounds great and I can see has to taste just as great. My favorite dried figs are also black mission. I buy this one whenever I can find them.IMG_20250109_082338081_HDR.jpg
 
9ah-figlet said:
I like black mission dried figs so much better than the lighter Turkish figs that have the tough skins! They are so much softer and moist than what I ate as I child.

This is the brand that I like: https://annaandsarah.com/collections/dried-fruits/products/black-mission-figs?variant=7539779108923
I've also gotten their dried apricots, which are just as moist and soft.
Click to expand...
My husband loves the Turkish figs. You are right about the skin, it's like shoe leather. I like fresh figs with like LSU Tiger with thick skin but not dried.
 
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