* Exported from MasterCook *
Bread, Mission Fig
Recipe By :King Arthur Flour
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit Hand Made
Low Fat Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
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PREFERMENT:
132 g Unbleached All-Purpose Flour -- (1C + 1T or 4 3/4 oz)
43 g White Whole Wheat Flour -- or Premium Whole
Wheat Flour,(6T, or 1 1/2 oz)
111 g lukewarm water -- (1/2C or 4 oz)
17 g ripe sourdough starter -- (1T or 1/2 oz)
SOAKER:
83 g water -- (6T or 3 oz)
83 g cracked wheat -- or vital wheat gluten, (1/2C or 3 oz)
DOUGH:
207 g White Whole Wheat Flour -- or Premium Whole
Wheat Flour, (1 3/4C or 7 7/8 oz)
119 g Unbleached All-Purpose Flour -- (1C or 4 1/4 oz)
1 teaspoon instant yeast
223 g room-temperature water -- (about 70F) (1
scant cup or 7 7/8 oz)
all of the preferment -- (above)
12 g salt -- (a scant 2 1/2t or 3/8 oz)
all of the soaker -- (above)
150 g dried Mission figs -- stemmed and chopped
slightly larger than marble size, (1C or 5 1/4 oz), or dried
1 1/2 teaspoons anise seed -- toasted in a skillet until
lightly browned
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. Also, this recipe
comes from baker Martin Philip and our King Arthur Flour Bakery.
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: 17:03
YIELD: 2 loaves
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, soaker, 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.
Add the 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. Need help shaping? See our
tips for shaping a batard video.
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.
Review: Excellent recipe. The dough is easy to work with and my
results, like the other reviewers, were just as pictured. My only
suggestion to KA, for those of us who use metric weights, is to
PLEASE also convert the salt and anise into grams (rather than
volumes). I buy my spices in bulk from organic vendors, and the anise
seeds I use are smaller than the commercial bottled ones available in
the grocery - I believe that I likely used more anise than the recipe
intended (flavor was still great, but I will cut back a bit next time).
Review: I followed the instructions closely and it came out just as
photographed. It is a delicious loaf and stayed fresh for quite a few
days. I will definitely make this again. I added 2 tablespoons of
vital wheat gluten as we live at over 6,000 ft. and it had good oven spring.
Review: This bread is so flavorful. I love figs and I like anise in
small doses. This bread was the perfect combination of the two
flavors. They complimented each other beautifully. The bread is very
easy to make. You just need to plan ahead. I used dried Mission Figs
that I purchased on the internet. I soaked my dried figs in water for
an hour before using them in the bread to prevent them from sucking
all of the moisture out of the dough. It worked perfectly.
Review: This is a bit more involved than the average artisan loaf,
but it's worth the extra effort. Gorgeous crust and chewy interior. I
happen to love figs, and found them irresistible in combination with
the anise. Fabulous with soft cheeses.
S(Internet address):
"https://www.kingarthurflour.com/recipes/mission-fig-bread-recipe";
Yield:
"2 loaves"
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Per Serving (excluding unknown items): 127 Calories; 1g Fat (5.5%
calories from fat); 7g Protein; 23g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 267mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Lean Meat; 0 Fruit; 0 Fat.
NOTES : 2018 - 1218