Fig and pecan SD with apple yeast water...thank you Alfonso !
What a great bread. I am a big fan of fruit and nut breads. I made a couple changes and am pleased with the result. I doubled the formula so have two huge boules. I added 2 scant tsp. diastatic malt powder to the mix. I used 250 g diced Turkish figs and local pecans. I subbed in 200 g of my very active AYW for part of the liquid. I have a white starter at present that was converted the day before from rye so used that. This is a great dough to work with. I got massive oven spring. Baked in preheated 500 degree cast iron pots 15 min with lids on and 25 min at 460 with lids off.Internal temp 209. Love the bold crust. Will post pic of crumb later when it cools. Posted the crumb...wonderfully tender !