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Fig and Walnut Sourdough Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Fri, 30 Dec 2022 20:32:35 -0800
* Exported from MasterCook *

                      Bread, Fig and Walnut Sourdough

Recipe By     :King Arthur Baking
Serving Size  : 20    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                 Low Fat                         Posted

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4           cups  sourdough starter -- ripe (fed),  (283g)
   1                cup  water -- (227g)
   3               cups  Unbleached All-Purpose Flour -- (361g)
   1 1/2      teaspoons  salt
      1/4      teaspoon  instant yeast -- optional
      1/2           cup  diced dried figs -- or cranberries, (85g)
      3/4           cup  walnuts -- roughly chopped, (85g)

This robust, crusty sourdough is studded with rich figs and crunchy 
walnuts. It's a terrific partner for any artisanal cheese. If you 
don't have figs, dried cranberries are a tasty and colorful substitute.

PREP: 1 hr
BAKE: 40 to 45 mins
TOTAL: 11 hrs
YIELD: 1 large loaf, 20 slices

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.

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 or cranberries.

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.

Turn the dough out onto a lightly greased surface (it will be fairly 
wet and possibly a bit sticky).

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. For two 
smaller loaves, divide the dough in half and round each.

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.

The next morning, preheat the oven to 450F with a baking stone in the 
lower third. Put 1" of water into a small skillet that can go into 
the oven. Take your breads out of the refrigerator. They may not have 
risen a lot; that's OK.

Bring the water in the skillet to a simmer and place it in the bottom 
of the oven. Place a piece of parchment on a baker's peel or the back 
of a baking sheet.

Turn the loaves out of their bannetons onto the parchment. Slash the 
top(s) of the loaves, and slide the bread(s), paper and all, onto the 
stone in the oven. Spray the inside of the oven generously with water 
from a spray bottle and set a timer for 5 minutes. Spray once more 
when the timer goes off, and bake for another 35 minutes, until the 
center of the loaf reads 200F when measured with a digital 
thermometer. Remove from the oven and cool on a rack before slicing.

Tips: Don't have any starter? Here's a recipe for homemade sourdough 
starter. If you're making it from scratch, you'll need to feed it for 
5 to 7 days before it's ready for baking. Want a head start? Purchase 
our classic fresh sourdough starter - it'll be ready for baking soon 
after it arrives at your door. Looking for tips, techniques, and all 
kinds of great information about sourdough baking? Find what you need 
in our sourdough baking guide.
What is "ripe" sourdough starter? It's a starter that's been fed and 
allowed to work at room temperature until at its peak level of 
activity. It should be full of bubbles; if you watch it for 10 to 15 
seconds, you should see bubbles coming to the surface and popping, as 
if a slow-motion boil is happening.
What's the 1/4 teaspoon of yeast doing in the ingredients? In this 
case it shortens the rise times a little bit. You can make a great 
loaf without it, which is why it's optional in the ingredients list; 
you'll want to keep an eye on the character of your dough and 
possibly adjust your expectations for rising times.

S(Internet address):
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Per Serving (excluding unknown items): 124 Calories; 3g Fat (21.1% 
calories from fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber; 
0mg Cholesterol; 161mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 0 Fruit; 1/2 Fat.

NOTES : 2020 - 1028