* 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
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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):
https://www.kingarthurbaking.com/recipes/fig-and-walnut-sourdough-recipe
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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