* Exported from MasterCook *
Bread, Mission Fig
Recipe By :Martin Philip and our King Arthur Flour Bakery
Serving Size : 24 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fatfree Fruit
Grains Hand Made
Posted Side Dish
Snacks Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
PREFERMENT:
132 g Unbleached All-Purpose Flour -- (1C+ 1Tbs)
43 g White Whole Wheat Flour -- (6Tbs)
111 g lukewarm water -- (1/2C)
17 g fed sourdough starter -- (1Tbs)
SOAKER:
83 g water -- (6Tbs)
83 g cracked wheat -- (1/2C+1Tbs)
DOUGH:
207 g White Whole Wheat Flour -- (1 1/3C)
119 g Unbleached All-Purpose Flour -- (1C)
1 teaspoon instant yeast -- (1tsp)
223 g room-temperature water -- (about 70F)
all of the preferment -- (above)
12 g salt -- (2 1/2 tsp)
all of the soaker -- (above)
150 g dried Mission figs
1 1/2 teaspoons anise seed -- (1 1/2tsp)
This dense and chewy bread, with its crunchy crust, is packed with
flavor. Read all the way through the directions before starting; it's
an overnight bread, so you'll need to plan ahead. Since our bakers
put together their formulas using gram measurements, rather than
ounces or volume, you'll be most successful if you make this bread
with the aid of a gram scale.
PREP: 20 mins.
BAKE: 32 mins. to 37 mins.
TOTAL: 17 hrs 3 mins.
To make the preferment: Mix the flour, water, and sourdough starter
until thoroughly combined. Cover and let rest at room temperature for
12 to 16 hours; the dough will be nice and bubbly.
To make the soaker: Toast the cracked wheat in a skillet set over low
heat until the grains are lightly browned, and smell toasty. Combine
the wheat and water, and let rest overnight.
To make the dough: In a large bowl, combine the flours and yeast,
then stir in the water, mixing until no dry bits remain. If you're
using a stand mixer, this may take up to 3 to 4 minutes at low speed.
Let the dough rest in the bowl, covered, for 20 minutes.
Add the preferment and salt, mixing until fully incorporated. Mix for
6 to 7 minutes at medium-low speed; the dough should be smooth (aside
from the cracked wheat) and elastic.
Stem the figs and chop to slightly larger than marble size. Toast the
anise seed in a skillet until lightly browned.
Add the soaker, fig, and anise seed, mixing on low speed until evenly
distributed. The dough may be quite stiff; that's OK.
Check the dough temperature; it should be between 75F and 80F. This
is the optimum temperature for rising dough, so try to find a spot
that's around that temperature.
Cover the bowl, and let the dough rise for 15 minutes. Give the dough
its first fold by reaching into the bowl and pulling a corner of
dough up, folding it back toward the middle, and pushing it down.
Repeat, working your way around the dough ball, for a total of 4 to 6
times. This will both de-gas the dough, helping the yeast to work;
and strengthen the dough's structure.
Repeat folding the dough after another 15 minutes (at the 30-minute
mark since it started rising), and once more at the 45-minute mark.
Let the dough rise for 90 to 120 minutes, or until it's noticeably
puffy, though perhaps not doubled in bulk.
Gently deflate the dough, and divide it into two pieces about 560g each.
Gently pre-shape the pieces by gathering the corners of the dough and
folding them to the center to form a loose ball. Place the balls,
seam-side down, on a very lightly floured surface, cover, and let
rest for 10 to 15 minutes.
Working with one piece of dough at a time, shape as a batard with
tapered points. Tuck one end underneath to create a teardrop shape.
Place seam-side up on a flour-dusted couche or smooth cotton towel.
Repeat with the second piece of dough.
Gently cover the loaves, and let them rise for about 60 minutes,
until they're puffy.
While the loaves are rising, preheat your oven to 450F, with a baking
stone on the middle rack. Place a cast iron pan on the oven's lowest
rack; you'll use it to create steam.
To bake on a stone: Roll the proofed loaves, seam-side down, onto a
peel dusted with semolina or whole wheat flour. If you aren't using a
stone, roll them onto a parchment-lined baking sheet, seam-side down.
Score the dough with a baker's lame or very sharp knife, cutting an
arc from the midpoint of the tip to the midpoint of the base.
Add 1 cup boiling water to the cast iron pan. Quickly use the peel to
load the loaves onto the stone (or place the pan in the oven), and
close the door.
Bake the loaves for 32 to 37 minutes, or until they're a rich
mahogany color. The top crust will feel firm, and the bottom crust
will be robust, but not burned. If you have a digital thermometer,
the loaf's center temperature should be about 200F.
Remove the loaves from the oven, and transfer them to a rack to cool.
Note: Look for unsulphered, dried Black Mission figs.
If your figs seem especially dry, give them a quick soak in hot water
for about 20 to 30 minutes, then drain and add to the recipe as usual.
S(Internet address):
"<https://www.kingarthurflour.com/recipes/mission-fig-bread-recipe>"
Yield:
"2 loaves"
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Per Serving (excluding unknown items): 93 Calories; trace Fat (3.9%
calories from fat); 3g Protein; 20g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 195mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Fat.
NOTES : 2018 - 0115