Dried Fig & Thyme Bread
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Credit: Chris Wadnola, Chef/Co-owner, Fred's Place; Lake Katrine, N.Y.
The National Culinary Review, July/August 2014
From the Chef
“Housemade sourdough culture is fed three times daily with unbleached winer wheat flour and water. Start with combination of 4 oz. flour, 6 oz. water and pinch of yeast. After about three weeks of feeding daily, sour should be at acceptable pH level for use.”
9 lbs. unbleached bread flour
2 lbs., 2 oz., sourdough culture (purchased or housemade)
4 lbs., 8 oz., water
2¾ oz. kosher or sea salt
1 lb. dried figs
1 oz. fresh thyme
1) Mix bread flour, sourdough culture and water until just combined. Let sit 20 minutes to strengthen gluten development.
2) Mix 5 minutes on first speed of mixer. On second speed, for total of 5 minutes: mix 2 minutes, add salt; mix 2 minutes, add figs and thyme; mix 1 minute.
3) Proof at room temperature 4-6 hours. After 2 hours, de-gas dough by folding over several times. Proof another 2 hours or longer until dough doubles in size (will vary depending on environment and room temperature).
4) Cut dough in desired shapes and weights. Bake at 475°F for 25 minutes, or until golden brown.
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