Whole wheat rye sourdough with figs and hazelnuts
Whole wheat rye sourdough with figs and hazelnuts is made from a high hydration sourdough with a room temperature bulk fermentation and a cold proofing
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wilfriedscooking.com.
Cooking tools:
- Banneton
- Pizza stone
- Dutch oven
- Oven
- Basket
- Kitchen towel
- Baking sheet
- Skillet
- Mixing bowl
- Fork
- Spatula
- Chef's knife
- Parchment paper
- Plastic wrap
- Refrigerator
Ingredients
- 5.4 oz (150 g) barm (see Remark 1 as to how to make the barm)
- 5.4 oz (150 g) unbleached, high gluten (strong) bread flour
- 5.4 oz (150 g) water (remove chlorine from the water if it has )
- 6 1/4 oz (175 g) unbleached, strong (high gluten) bread flour
- 4.3 oz (120 g) whole wheat flour
- 1.4 oz (40 g) whole rye flour
- 3 1/2 oz (100 g) hazelnuts
- 4 oz (120 g) dried figs
- 1/3 oz (9 g) salt
- 11.6 oz (326 g) water (remove chlorine from the water if it has )
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