WALNUT AND FIG SOURDOUGH BREAD
BAKE: 40 mins to 45 mins
Makes: 1 large loaf, 20 slices
https://www.foodloversrecipes.com/2018/10/tartine-sourdough-with-starter-process/
1 1/4 cups ripe (fed) sourdough starter
1 cup water
3 cups all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon instant yeast (optional)
1/2 cup diced dried figs or cranberries
3/4 cup walnuts, roughly chopped
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 (if using), 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.
(I don’t. I have never used mixers. I use my hands – very therapeutic!)
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.
(don’t miss last step: it makes or breaks the quality of loaf produced) For two smaller loaves, divide the dough in half and round each.
Flour the banetton(s)( proofing baskets) you want to use, or a tea towel placed inside a bowl with a shape you find pleasing. Place the rounded dough into the banetton or bowl, bottom side up, cover with plastic wrap, and refrigerate overnight.
The next morning, preheat the oven to 450°F 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 banettons 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 200°F when measured with a digital thermometer. Remove from the oven and cool on a rack before slicing.
I use Le Creuset pots. First half of baking with lid on, over parchment paper and loaf.
Second half of baking with lid off.
Use digital thermometer to measure if loaf is over 200ºF on inside.
NUTRITION INFORMATION
Serving Size 1 slice, 50 g
Servings Per Batch 20
Amount Per Serving:
total calories 125 (per slice)
Calories from Fat 27
Total Fat 3 g
Saturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 176 mg
Total Carbohydrate 21 g
Dietary Fiber 1 g
Recipe posted by Annie Goussard Newton
Photo Annie Goussard Newton
