The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Fig/Walnut Whole Grain Bread

riverbread's picture
riverbread

Fig/Walnut Whole Grain Bread

Beginning to get more comfortable baking! Decided to experiment with Figs and Walnuts (figs freshly dehydrated)

Started with 50% Red Fife, 10% Rye, 10% Spelt, 30% All Purpose, with a 2 hour autolyse and then a 5.5 hour bulk fermentation. Laminated once 45 minutes after adding leaven and salt to get the mix-ins incorporated (maybe should’ve chopped the walnuts a bit smaller) and then did 3 coils folds separated by about 45 minutes each. Retarded overnight for ~12 hours and then baked 20 minutes at 450, then uncovered at 425 for 25 more minutes. 

Produced a lovely oven spring, but think the crumb got a little wonky maybe from the nuts? Flavor was delicious though, and next time would probably add way more figs and reduce the walnuts. 

 

Comments

alfanso's picture
alfanso

Fruit and/or nuts, seeds are always going to have an effect on the crumb.  But this look great.  When adding these I always hydrate the fruit and toast the nuts just a little.  You don't mention what percent of the flour is for the fruit and nuts, but my formula for these types of breads is to add 12% each of fruit and nuts.  Golden raisins also work great with walnuts and pecans, dried cherries, etc.  May also wish to take the drained water used to hydrate the fruit and then use that as part of your water.  It imparts a little flavor into the dough itself.

Nice going, alan 

riverbread's picture
riverbread

Thank you! I'm quite pleased with this one, one of the best rises I've gotten in awhile. Good tips on the fruit - I was just worried about extra hydration from the fruit so went a little overboard in the drying out direction but using part of the dough water makes sense. Will try that on the next one :) 

Benito's picture
Benito

Beautiful loaf and what a great crumb despite all the whole grain and then fruit and nuts.  Well done.

Benny

riverbread's picture
riverbread

Thank you!

dmsnyder's picture
dmsnyder

Walnut-Fig sourdough is a bread I make every once in a while. I enjoy it, but not as my everyday bread. I have been surprised that it is by far the favorite among a group that, before the pandemic, I met with for a pot luck dinner weekly during the Summer. 

I use 20% nuts and fruit. That is 200g of each in dough made with 1 kg of flour.

You didn't mention this bread's hydration. I'm curious.

Happy baking!

David

riverbread's picture
riverbread

Thanks David! Ended up being a great bread for my ricotta :) The hydration is 83% but may have ended up a bit higher with water from the lamination and on hands during the folding. 

dmsnyder's picture
dmsnyder

The one I make usually is about 78% hydration. I like your crumb, but I hope you have a napkin in your lap when you eat it with ricotta! LOL

David

riverbread's picture
riverbread

Thanks David! Ended up being a great bread for my ricotta :) The hydration is 83% but may have ended up a bit higher with water from the lamination and on hands during the folding. 

Floydm's picture
Floydm

Gorgeous.

riverbread's picture
riverbread

Thank you :)