Fig & Hazelnut Bread
Ingredients
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- 1
Dice the figs. Roughly chop the hazelnuts.
- 2
Mix flours, water, salt, yeast: speed 1 for 5 min, speed 2 for 5 min.
- 3
Fold in figs and hazelnuts at speed 1 for 1 min.
- 4
Bulk ferment 2h, fold at 1h.
- 5
Divide into 500 g pieces, pre-shape.
- 6
Bench rest 20 min, shape into bâtards.
- 7
Final proof 1h15 on couche.
- 8
Score, bake 30-35 min at 230°C with steam.
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Per 100g
Allergens
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