The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Fig/Date & Walnut near-disaster

Rhody_Rye's picture
Rhody_Rye

Fig/Date & Walnut near-disaster

This was inspired by Rushuyama's beautiful Fig & Walnut multigrain posted a few years ago here. I scaled the ingredients to 70% of the original to make one larger loaf. I didn't have any spelt on hand (we love spelt and it disappears) so subbed in some Kamut, used freshly and finely ground durum instead of semolina, and I added chopped date along with the chopped figs, since I didn't have enough of the latter. The durum, Kamut, and Red Fife were all freshly ground.

This is my second attempt at this loaf; first version (a boule) came out flattened on top owing to a mishap when flipping the dough from banneton to parchment lined peel. I flipped it without first removing the shower-cap cover on the banneton. D'ough! Had to then unflip it, then remove the cap, and re-flip it. The top of the dough stuck to the plastic. [This was a new mistake for me; hopefully I won't make it again!]. The bread was tasty, however.

This time I remembered to remove the plastic cover. BUT....when I opened the oven to remove the pre-heated oblong clay baker, gobs of smoke *billowed* out, choking me and setting off the smoke alarms. My husband had made pizza earlier that evening and been a little too enthusiastic with the sauce and cheese, which had overflowed onto the racks and bottom of the oven. There was *no* way I could bake with the oven in that condition. Unfortunately, I had already flipped the dough onto parchment and scored it. Again, there was unflipping and reflipping of the dough back into, then out of, then back into the banneton as I pondered my options. Much swearing and cursing ensued, in my head anyway. It all seemed to be a disaster, one comprised of high quality, freshly ground ingredients.

Long story short, my husband, a nurse, recognized my distress, sprang into action, scraped off the smoking gunk, reheated the oven and baker, and 20 minutes later I was able to bake the loaf. The results are excellent.

Note: I proofed the loaf on the counter for 45 minutes, then put it into the fridge for another 5 or so hours. I then baked it at 475 F in a pre-heated, covered clay baker for 30 mins, and at 450 degrees for 12 mins w/cover off.

 

My version based on the original:

Ingredients

(in grams)     

Levain:

40

ripe starter

     
 

25

WW flour

     
 

25

bread flour

     
 

50

water

     
        

Final Dough:

131

bread flour

25%

    
 

131

AP

25%

    
 

105

durum

20%

    
 

78

red fife

15%

    
 

53

kamut

10%

    
 

26

rye

5%

    
 

380

water

73%

    
 

11

salt

2%

    
 

95

levain

18%

    
 

1009

      

w/add-ins

65

figs/dates

30%

    
 

90

toasted walnuts

     

Total weight

1164

      
        
        

Steps:

       

Day 1 (evening)

      

9:30 PM

Mix levain, let sit on counter until next AM. I used slightly less starter than

 
 

the original calls for, hoping to slow things down a bit.

  

Day 2

       

8:25 AM

mix flours, 340 g water (I held back 40 g to mix in levain & salt). Autolyse 1 hr.

 

9:30 AM

Add levain, mix & let sit 20 mins. Use held-back H2O

  

9:50 AM

add salt w/held-back H2O, mix 5-6 mins

   

9:56 AM

fold in nuts and figs/dates

    

10:00 AM

bulk 4 hours, w/3 stretch and folds

    

10:30 AM

S&F 1

      

11:00 AM

S&F 2

      

11:30 AM

S&F 3

      

2:00 PM

Preshape and bench rest 30 mins

    

2:30 PM

Shape and proof on counter for 45 mins

   

3:15 PM

Place in banneton, cover, and into refrigerator

   

8:10 PM

Preheat clay baker in oven

    

8:40 PM

take dough out of fridge, remove plastic (!), flip onto parchment lined peel, score

8:41 PM

Discover oven is billowing smoke. Panic.

   

8:43 PM

Potentially damage gluten structure and scoring by flipping dough back into banneton.

 

Panic, change mind, and reflip dough out of and back into banneton. Return to fridge.

8:44 PM

Despair. Open doors and windows to clear smoke and quiet alarms.

 

8:45 PM

Communicate dire situation to husband despite mute panic.

  

8:47 PM

Husband jumps into action and somehow fixes the situation in less than 20 minutes.

9:15 PM

Flip dough onto parchment. Re-score gently. Move to clay baker, bake @ 30 mins at 475

9:45 PM

Remove top, lower heat to 450 F.

    

9:57 PM

Remove loaf from oven, check temp, and leave to cool on rack overnight.

 

 

 

 

 

Comments

ifs201's picture
ifs201

I had bookmarked that recipe too. Excited to try it one of these days!

Rhody_Rye's picture
Rhody_Rye

It's quite good, you should definitely make it.  :D

Benito's picture
Benito

I agree, that is a very tempting loaf of bread, great work.

Benny

Rhody_Rye's picture
Rhody_Rye

Thanks, Benny! I'm very pleased.