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