BAKERS TABLE

Fig and Walnut Sourdough Bread

Baking up a simple, rustic, but totally delicious Whole Wheat Sourdough Fig and Walnut Bread for this chilly January weekend! Made from only 6 ingredients, this bread needs to be on your baking bucket list. It’s SO good and actually so much easier to make than you might think

4 Quick Tips For This Fig & Walnut Bread

01 You can use a newer or older sourdough starter.

02 Glass bowls are best for proofing.

03 Rice flour works great to keep the dough from sticking.

04 Use an old sheet pan for steaming. It will get ruined for other purposes.

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Combine bread flour, whole wheat flour, and water. Stir until mixed. Cover for 30 minutes.

01

Add sourdough starter and salt. Mix in. Knead for 3-4 minutes.

02

Mix in figs and walnuts.

03

Turn into a medium glass bowl. Cover and let proof for 1 hour.

04

Turn dough by folding each of the 4 sides toward the middle. Turn over so that folds are on the bottom.

05

Continue proofing for another 1-1 1/2 hours, until puffy but not completely doubled in bulk.

06

Turn dough out onto a lightly floured surface.

07

Fold the top third of the dough toward you. Fold in both the left and right corners.

08

Roll the folded part toward you, forming a cylinder. Seal gently.

09

Place seam side up in prepared banneton. Cover and proof for 1-1/2 to 2 houts.

10

Turn dough out onto a piece of parchment paper. Use a lame or a sharp knife to score the bread.

11

Bake for 15 minutes. Reduce oven temp. Bake for an additional 20 minutes.

12

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