Fig and Barberry Loaf from Bourke Street Bakery by Paul Allam and David McGuinness
This loaf does everything a fruit loaf should do. Great for toast in the morning, terrific as a cheese and wine accompaniment and like the hazelnut and raisin l
Ingredients
- 40 g (1½ oz) fruit soak
- 145 g (5¼ oz/¾ cup) dried figs, cut into sixths
- 85 g (3 oz) rye starter
- 10 g (¼ oz) barberries
- 725 g (1 lb 9½ oz) sourdough dough
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