Special breads

Fig & Hazelnut Bread

Name: Fig & Hazelnut Bread
Prep time: 20 min
Yield: 19240 g
Ingredients: 7000 g Light wholemeal flour T80; 3000 g Bread flour T65; 6500 g Water; 180 g Fine salt; 60 g Fresh yeast; 1500 g Dried figs; 1000 g Whole hazelnuts

Ingredients

Target weight (g)

Edit the total weight or any ingredient weight to recalculate the whole recipe

Light wholemeal flour T80g

Bread flour T65g

Waterg

Fine saltg

Fresh yeastg

Dried figsg

Whole hazelnutsg

Total19240 g

Preparation steps

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.

Nutritional values

Per 100g

Calories

230.3 kcal

Protein

6.7 g

Carbs

41.0 g

Sugars

4.8 g

Fat

3.9 g

Saturated fat

0.3 g

Fibre

3.8 g

Salt

0.9 g

Allergens

GlutenTree nuts

Other recipes in the same category

Multigrain Seed Bread Whole Wheat Bread Rye Bread Olive Bread Walnut Bread

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