Dried fig bread
Total time7 h 50 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 7 h 10 min · Cooking: 40 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings16
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 7 h 50 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 7 h 10 min · Cooking: 40 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
Lactose-free and 7 more Indicative dietary requirements
View full classification 20 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Side dish
Breakfast · Afternoon snack
More than 2 hours
Ingredients
＋ Add to a menu- Strong bread flour 450 g dough and up to 70 g for shaping 520 g
- Water 280 ml
- Honey 12 g
- Salt 11 g
- Fresh yeast 8 g
- Wheat sourdough starter active, 100% hydration 100 g
- Dried figs stalks removed 150 g
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Method
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Mix 450 g of strong bread flour with the water, honey, salt, fresh yeast and sourdough starter. Cover and rest for 40 minutes.
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Chop the dried figs and knead them into the dough for 5 minutes. Place in a rectangular container, cover and prove for 2–3 hours until risen.
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With floured hands, fold both ends towards the centre. Turn the dough a quarter turn, return to the container and leave covered for 90 minutes.
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Use the reserved flour to handle the dough without sticking, adding only what is needed. Divide into 4 ciabatta-style loaves and leave spaced apart on a floured cloth for 1 hour.
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Preheat the oven to 250°C and transfer the loaves to a lined tray. Put a metal container of hot water on the lower shelf. Reduce to 220°C and bake for 10 minutes, then bake at 190°C for another 30 minutes. Cool on a rack.
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