This is a simple lean sd dough but packed with as much dried figs and walnuts as I could manage.
The bake was in the Zojirushi bread machine and the ending temp was 206F.
The top was pale and so I call it a parbake. After being sliced very thinly (use a meat slicer for 3/16" thickness), it can be toasted to an overall golden color for a nice chewy and crunchy biscotti treat- fat and sugar only in the figs and walnuts.
Can you post the recipe and process? I was just about to post my husbands recipes for his 2 favorites . They are traditional biscotti though. Would love to try yours. 🙏
Hello!
I have been watching the yt at
https://www.youtube.com/watch?v=Q7oCra_36gY
She demonstrates a basic 75% hydration lean sd dough (60/300 is whole wheat flour).
Just cram in as much fruit/nuts as you want after the dough gains some strength during the folds.
I made the 300g flour loaf in a reg loaf pan but if you like biscotti less tall, then make 2 loaves. The bread machine gives a very low temp (375F) bake but the baking chamber loosely simulates a steam chamber. So adjust the steam part of the bake in a reg oven. I did not score but poked the top a bit. I liked the pale bake because it left room to toast it off when it is in the toaster later. I usually do not bake loaves with a sd starter and white bread flour (I haven't much experience in this area), but I was happy to turn the result into something else! Please let me know if you have any other questions.
PS I love the idea of parbaked pizza doughs and am working on laying the dough over a shallow pan to get short sides parbaked too :)
Thank you!🙏