This week’s bake is a continuation of last week’s idea of taking loaves I’ve made before and upping the whole grain content. The fig, almond and sunflower seed SD I made I while back was next on the list, last time it was 20% whole grain.
This time I used pecans instead of almonds and sunflower seeds, because I found that the flavour of the almonds was a bit lost.
Unbleached white bread flour
Whole grain flour
Figs (dry weight)
Total dough weight
1. 3 stage levain build from 6g of my NMNF rye starter using whole grain flour. The starter was refrigerated the night before mixing day.
2. Mix flours and water and chill in the fridge for a few hours before allowing to come to room temperature overnight.
3. Two hours before mixing, take levain out of fridge, stir down and allow to bubble up a bit.
4. Mix levain into the rest of the dough along with the salt and allow the dough to rest for 15mins.
5. I did 4 S&Fs , with 45mins in between each one.
I added the toasted chopped toasted pecans and figs (which had been soaked in hot water for a few minutes before chopping up) on the 3rd fold.
6. I left the the dough to bulk ferment for 3 hours undisturbed, at which point it looked nicely risen and bubbly.
7. I preshaped the loaf, and rested it for 30mins before shaping and placing the dough in a rice floured basket. I let the dough proof for a little over an hour before putting it into the fridge for 19hours. The dough came out of the fridge an hour before baking.
8. Baked the loaf at 230dC, for 30mins with steam and 20mins without steam.
The flavour of the figs and the pecans together is really great. The sweetness of the figs and the nuttiness of the pecans makes it like a gourmet PB&J, kind of…
The crumb is moist and tender with a bit of chewiness too.
Overall, I’m pleased with this one. I liked it the first time, but i like this one better :)
Happy baking :)