The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hazelnut and Fig Sourdough (a.k.a. Jeffrey Hamelman's Prune and Hazelnut)

MadAboutB8's picture

Hazelnut and Fig Sourdough (a.k.a. Jeffrey Hamelman's Prune and Hazelnut)

Hi All,

First of all, thanks to all the advices for my last week's bake (Semolina Sourdough), where I had problems with the bursting loaves, which, as suggested, was resulted from the underproofing. I have tried creating warmer proofing environment (as it is now approx 7c at night in Australia) by putting a bowl of hot water next to the dough. And they both sit inside a big plastic bag.  This seems to solve the least, the loaves weren't bursting at the last bake.

I made hazelnut and fig sourdough by following recipe from Jeffrey Hamelman's Bread book. The recipe actually called for prunes but I have substituted it for dried figs.

Figs and hazelnuts gave a really nice flavours and texture to the crumbs. A small amount of butter in the recipe also helps soften the crumb. I find that the loaves didn't have the big open crumbs, which could be a result of high percentage of wholemeal flour in the recipe. Plus, I also use rye starter.

Thank again to all for your advices.....I love this site...and you guys are great:)



LeeYong's picture

Those are great looking loaves! I love your pics! Care to share the recipe? My father in-law loves dried figs!


Happy baking!

MadAboutB8's picture


Sorry for late reply...been a bit's the recipe from Bread, by Jeffrey Hamelman.

Roasted hazelnut and prune (fig) bread...

Made 2 large loaves

Stiff levain build

bread flour 6.4 oz

water 3.8 oz

mature culture 1.3oz

Final dough

bread flour 1lb, 1.6 oz

whole-wheat flour 8 oz

water 1lb, 1.3 oz

butter, soft 1.6 oz

salt .6 oz (1T)

yeast .17 oz, instant dry (1 1/2 tsp)

levain 10.2 oz (all less 2 T + 1 tsp)

hazelnuts (roasted and skinned) 4 oz

dried prunes, coarsely chopped (I used figs in this recipe) 4 oz

1. Make the final build approx 12 hours before the final mix.

2. Add all ingredients to the mixing bowl, except hazelnuts and prunes (fig). Mix on first speed for 3 mins, Turn the mixer to second speed and mix for approx 3 mins more, to moderate gluten development. Add the nuts and prunes (fig) and mix on first speed just until they are evenly incorporated.

3. Bulk fermentaion 1-1.5 hrs

4 Fold after 45 mins.

5.Divide the dough into 1.5 pound pcs, and final proof fir 1 hr.

6. Bake with normal steam at 460f for 40-45 mins. Lower th oven temp to 420f after 15 mins to avoid excessive browning due to the prunes (fig).