San Francisco-style Sourdough Bread with Walnuts and Figs

San Francisco-style Sourdough Bread with Walnuts and Figs March 3, 2013 I like sourdough breads with nuts and dried fruit, but not very often. They are enjoyed as something special and different, but I much prefer an unadulterated San rancisco!style sourdough or "ain au #evain as my daily bread. $ell, it has been %uite some time since I made a sourdough bread with dried fruit and nuts, and I have developed a craving. This year, the %uality of locally grown dried &almyrna figs has been outstanding. I've been going through a pound of them every () days or so for the past several months. I would eat even more, but my gut wouldn't take it. *#et's just point out that dried figs are an e+cellent source of soluble fiber., I have made walnut bread with my San rancisco!style sourdough several times, and it has been delicious. Therefore, I decided to make a bread based on my San rancisco!style Sourdough with walnuts and dried figs. I took the baker's percentages of the nuts and figs from -amelman's formula for -a.elnut! ig #evain.

Total Dough Ingredients /" flour $$ lour 4read flour 5edium rye flour $ater Salt Stiff starter $alnuts 9ried figs Total

Ba ers! " 01 3 (2 ).0 16 8 (8 (3 (3 21%&%

Wt #g$ 2(1 21 03 2 703 (( 11 63 63 11'(

Sti)) le*ain 4read flour 5edium rye flour $ater Stiff starter Total

Ba ers! " 6: : :) 3) 230

Wt #g$ 03 2 2( 11 1+'

(. 9issolve the starter in the water. /dd the flour and mi+ thoroughly until the flour has been completely incorporated and moistened. 8. erment at room temperature for (1 hours.

Final dough /" flour $$ lour $ater Salt Stiff levain $alnuts 9ried figs Total

Wt #g$ 2(1 21 770 (( (36 63 63 11'(

Method (. In a stand mi+er, mi+ the flour and water at low speed until it forms a shaggy mass. 8. &over and autolyse for 7) minutes 7. &oarsely chop or break apart the walnut pieces and toast them for 3 minutes in a 7)); oven. /llow to cool. 2. &oarsely chop the dried figs, rinse in cool water, drain and set aside. :. /dd the salt and levain to the autolyse, and mi+ at low speed for (!8 minutes, then increase the speed to medium *Speed 8 on a <itchen/id, and mi+ for : minutes. /dd flour and water as needed. The dough should clean the sides of the bowl but not the bottom. 1. /dd the walnuts and the figs to the dough and mi+ at low speed until well!distributed in the dough. */bout 8 minutes, 0. Transfer to a lightly floured board, do a stretch and fold, and form a ball.

3. "lace the dough in a lightly oiled bowl and cover tightly. 6. erment at 01; for 8 (=8 to 7 hours with a stretch and fold at :) and ()) minutes.

(). 9ivide the dough into two e%ual pieces. ((. "re!shape as rounds and rest, covered, for () minutes. (8. Shape as boules or b>tards and place in bannetons. "lace bannetons in plastic bags. (7. "roof at room temperature *13!0); , for (!8 hours. (2. &old retard the loaves overnight. (:. The ne+t morning, proof the loaves at 3:; for 8!7 hours. with a baking stone and steaming

(1. 2:!1) minutes before baking, pre!heat the oven to 23); apparatus in place.

(0. Transfer the loaves to a peel. Score the loaves as desired, turn down the oven to 21); , steam the oven, and transfer the loaves to the baking stone. (3. /fter (: minutes, remove the steaming apparatus, and turn down the oven to 27:; =&onvection. *If you don't have a convection oven, leave the temperature at 21); ., (6. 4ake for another (: minutes. 8). Turn off the oven, and leave the loaves on the stone, with the oven door ajar, for another (: minutes. 8(. Transfer the loaves to a cooling rack, and cool thoroughly before slicing.

The crust was crunchy. The crumb was stained by the walnuts and, perhaps, somewhat by the figs. The flavor was very good, mildly sour sourdough with hits of nutty and figgy yumminess. The nuts and figs are sparse enough so the good bread flavor still comes through. This is a bread I could make a meal of. I think it will also be great with a thin spread of butter or cream cheese or with a tangy gorgon.ola or sharp cheddar. This bread is delicious and highly recommended. 9avid