Mission Fig Bread Recipe | King Arthur Baking

Ingredients

• 1 cup plus 1 tablespoon (127g) King Arthur Unbleached All-Purpose Flour
• 6 tablespoons (43g) King Arthur Whole Wheat Flour
• 1/2 cup (111g) lukewarm water
• 1 tablespoon (17g) ripe sourdough starter
• 6 tablespoons (83g) water
• 1/2 cup plus 1 tablespoon (83g) cracked wheat
• 1 3/4 cups (207g) King Arthur Whole Wheat Flour
• 1 cup (120g) King Arthur Unbleached All-Purpose Flour
• 1 teaspoon instant yeast
• 1 scant cup (223g) room-temperature water (about 70°F)
• all of the preferment (above)
• scant 2 1/2 teaspoons (12g) table salt
• all of the soaker (above)
• 1 cup (150g) dried Mission figs, stemmed and chopped slightly larger than marble size
• 1 1/2 teaspoons anise seeds, toasted in a skillet until lightly browned