Ingredients
Scale
- 400g all-purpose flour
- 100g whole wheat flour
- 350g water
- 100g active sourdough starter
- 10g salt
- 150g dried figs, chopped
- 100g walnuts, toasted and chopped
Instructions
- Prepare starter: Feed your sourdough starter the night before until it doubles in 4-6 hours and passes the float test.
- Autolyse: Mix flour and water, rest 30-60 minutes for hydration.
- Mix dough: Add active starter and salt, perform the stretch-and-fold technique.
- Add ingredients: After initial folds, incorporate chopped figs and toasted walnuts gradually.
- Bulk fermentation: Let dough rise 4-6 hours at 75-78°F, performing folds every 30-45 minutes until increased 50-75%.
- Shape: Pre-shape into a round, rest 20-30 minutes, then create the final boule shape.
- Proof: Place in floured banneton for 2-4 hours or refrigerate 8-12 hours.
- Bake: Score dough, bake in preheated Dutch oven at 450°F covered for 20 minutes, then uncovered at 425°F for 25-35 minutes until deep golden brown.
Notes
Fig walnut sourdough stays fresh for 3-4 days at room temperature, though the crust will soften over time. To keep bread fresh beyond four days, slice and freeze it. Frozen sourdough keeps for up to three months and toasts beautifully straight from the freezer.