Fig and almond SD

This is the first time I’ve tried adding anything to my basic SD loaf. The formula is based on Alan’s Fig and Pecan loaf (I couldn’t get pecans so I made do with what I had!). 

http://www.thefreshloaf.com/node/45670/double-scoring-figpecan-ww-levain

I really don't like figs, or at least i remember hating them when i tried them. But when i tried nibbling on one, the taste really wasn't as objectionable as i remember, so i decided to give it a go. 

 Here’s my formula:

 I used a 100% rye starter to build the levain. 

Method:

I pretty much did what Alan did!  Except:

• I did an overnight autolyse.
• I didn't do the FFs. I just did a set of 4 stretch and folds at 30 minute intervals for 2 hours. I then left the dough for about 2 hours at room temp, then pre shaped, shaped and retarded for 18 hours.
• I toasted my seeds and almonds before adding them to the dough and I soaked the figs in hot water for about 10mins before chopping them up to add to the dough.

 Verdict:

This is not the prettiest loaf I’ve made (my scoring went a bit wonky) and, to me, it looks like I may have under fermented this one, but that’s something I can fix next time.

Here's the crumb shot:

Overall, I’m really pleased with how this one turned out. The crumb is really soft and moist (probably due to the figs) and the most important bit… it tastes great! No offensive fig taste here, just a subtle sweetness through out the loaf...mmmmm.... The almonds got a bit lost, but the sunflower seeds are definitely there! 

 Happy baking to all!