Fig Walnut Sourdough Bread Recipe

I absolutely adore this recipe because it combines the rustic charm of sourdough baking with the delightful sweetness of figs and the nutty crunch of toasted walnuts, creating a symphony of flavors in every slice. Plus, the slow, meditative process of crafting this bread allows me to disconnect from the digital world and embrace a moment of calm, analog bliss in my kitchen.

I adore the delicious complexity of flavors my Fig Walnut Sourdough Bread has to offer. The base of the bread is made from 400 grams of active sourdough starter, 650 grams of bread flour, and 50 grams of whole wheat flour.

There are 150 grams of dried figs, which make a beautifully sweet addition that complements the 100 grams of toasted walnuts.

Ingredients

• Active Sourdough Starter: Rich in probiotics, aids digestion.
• Bread Flour: High protein content helps gluten formation.
• Whole Wheat Flour: Source of dietary fiber, enhances texture.
• Dried Figs: Natural sweetness, high in fiber and antioxidants.
• Walnuts: Rich in omega-3 fatty acids, offers a nutty flavor.

Ingredient Quantities

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• 400g active sourdough starter
• 650g bread flour
• 50g whole wheat flour
• 450g water
• 10g salt
• 150g dried figs, chopped
• 100g walnuts, toasted and chopped

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Instructions

1. In a large mixing bowl, combine 400g of active sourdough starter, 450g of water, and 650g of bread flour. Mix until there are no dry bits of flour remaining, then cover and let rest for 30 minutes to allow autolyse.

2. Following the autolyse, incorporate into the dough 50g of whole wheat flour and 10g of salt. Mix these thoroughly by hand or with a dough mixer until the salt is well integrated into the dough.

3. In the initial fermentation phase, stretch and fold the dough a few times. The first set of stretches and folds happens 30 minutes into the initial fermentation phase. Then, do the stretch and fold right before the 2nd set of stretches and folds happens every 30 minutes for the next 2 hours. This will develop the dough’s gluten structure.

4. After the initial 2 hours of fermentation, gently mix in the 150g of chopped dried figs and 100g of toasted, chopped walnuts into the dough while performing a series of stretches and folds.

5. Maintain bulk fermentation until the dough has risen approximately 20-30% in volume. This can take anywhere from 3 to 5 hours, depending on the room temperature.

6. After the main fermentation is done, turn the dough out onto a surface dusted with flour. I find that a very light amount of flour won’t stick to the dough when pre-shaping. Pre-shape into a round, and cover the dough while it rests for about 20-30 minutes. Let it relax.

7. Mold the dough that has rested into a tight round loaf. Put it in a proofing basket that has a good amount of flour in it, with the seam side facing up. Cover it well and put it in the refrigerator to perform cold fermentation for anywhere from 12 to 16 hours.

8. Heat your oven to 250°C (482°F). Place a Dutch oven in the oven for 30 minutes to heat up. Then, bake inside it.

9. Remove the chilled dough from the refrigerator and carefully turn it out onto a piece of parchment paper. Using a sharp blade, score the top of the dough.

10. In the preheated Dutch oven, place the dough with the parchment paper, and cover with the lid. Baking time is 20 minutes. Remove the lid and bake for another 25-30 minutes until the crust is a beautiful, deep golden brown. Wire rack, cooling. Slicing. Enjoy!

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Kitchen scale
4. Dough mixer or hands for mixing
5. Clean surface for shaping
6. Proofing basket
7. Refrigerator
8. Dutch oven with lid
9. Oven
10. Parchment paper
11. Sharp blade for scoring
12. Wire rack for cooling

FAQ

• Can I use dried figs with seeds in this recipe?Absolutely! Dried figs with seeds may absolutely be used. The seeds contribute both texture and flavor to the bread in a very nice way.
• How do I toast walnuts?Place the walnuts in a single layer on a baking sheet. Toast the walnuts in a preheated 350°F (175°C) oven for about 8-10 minutes, stirring halfway through, until they are fragrant and lightly golden.
• Can I substitute the bread flour with all-purpose flour?Although it’s possible, we recommend bread flour for its protein content. Bread flour has more protein than all-purpose flour and that’s a good thing in this case. More protein means more gluten, and more gluten gives bread a better texture and rise.
• What is the hydration level of this dough?The level of moisture in the dough is about 75%. This is perfect for yielding a nice, moist crumb that has an open structure.
• Should I soak the figs before adding them to the dough?You don’t have to soak the figs, but if they are especially hard or dry, you can soak them in warm water for 10 minutes.
• How do I know when the sourdough starter is active?A bubbly and roughly doubled in volume should be the active starter 4-6 hours after feeding, depending on room temperature.
• Can this bread be made gluten-free?This recipe depends on gluten from wheat flour for its structure. Using gluten-free flours instead would necessitate large adjustments and probably wouldn’t give the same results.

Substitutions and Variations

400g active sourdough starter: 400g active rye sourdough starter
650g all-purpose flour

650g bread flour
50g whole wheat flour
50g spelt flour
Ingredients are in grams. Adjust them according to your needs.
150 g dried figs, chopped
150 g dried dates, chopped
100g walnuts, toasted and chopped
100g pecans, toasted and chopped

Pro Tips

1. Optimal Starter Usage: Ensure your sourdough starter is at its peak activity before use. A bubbly, active starter will give your bread the best rise and flavor. Feed the starter 4-6 hours before making the dough, and check that it has doubled in size.