The Fresh Loaf

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Drunken Fig Bread

CalBeachBaker's picture

Drunken Fig Bread

Today's bake: Drunken Fig Bread

Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens

Note(s):  Modified leaven  fermenting time. ^dough from 1.367kg  to 1.7kg
Soaker: When making Leaven remove fig  stems, coarsely chop. In a bowl add figs and wine then cover.

This bread is made from a 6 types of flour as can be seen in the formula.

One loaf is baked in a Challenger bread pan which produced a really crispy crust, another on a baking steel with a steam pan which produces a less crunchy crust.

This is my 1st attempt making this bread and will definitely will be baking it again.

Changes/Recommendations - When I make this bread again - work on improving the scoring, and steaming.

Tasting Notes

Crumb: Sour/Dairy - Plain Yogurt - there is a nice combination of flavors due to the 6 types of flour. I am surprised at the amount of flavor that the buckwheat adds.  The flavors I'm getting are nice mix of nuttiness and a little tannin from the wine and the delightful sweetness from the mission figs.

Crust: Toasty - Nutty

Grain Character: Complex - Cooked Whole Grains

This is a really nice dense bread which I will be making again.

Recipe and Process are below for those that are interested.



Isand66's picture

Sounds like a fantastic combo of grains and the wine adds a nice flavor.



CalBeachBaker's picture

Thanks Ian.


Benito's picture

Those loaves look great Tony.  I haven’t tried soaking fruit in wine yet, various liquors yes but not wine.  They must have been very flavourful.


CalBeachBaker's picture

Thanks Benny. They were really nice and definitely going into the ever expanding rotation.