Fig Apricot Raisin and Walnut Sourdough

A lovely way to start your day with a sourdough packed to bursting with fruity flavour. The figs, apricots and raisins combine beautifully with the walnuts to create a delicious sourdough bread.

Unit size	1000g (35.274oz)
Number of loaves	2
Total flour	817g (28.819oz)

If you have our app then the alarms are worked out for you, here is an example of the schedule.

Time	Action
Friday 9pm	Make sourdough
Saturday 6am	Make the fruit
Saturday 8.50am	Make the Nuts
Saturday 8.55am	Remove the starter from the sourdough.
Saturday 9.00am	Mix bread dough
Saturday 10.30am	Turn over dough
Saturday 11.30am	Scale loaves and round
Saturday 12.00pm	Mold to basket
Saturday 2.15pm	Prepare oven
Saturday 2.55pm	Boil water for steam
Saturday 3pm	Bake at 200°C (392°F) for 30 mins.
Saturday 3.45pm	Bake the second loaf at 200°C (392°F) for 30 mins.

Sourdough – Ingredients

Ingredients	Measurements
Starter	33g (1.153oz)
Bakers flour	82g(2.882oz)
Stoneground flour	82g(2.882oz)
Water	114g (4.035oz)
	*278g (9.799oz)

*Starters weight not included in total

Fermentation Time	12 hours
Required Dough Temperature	25°C (77°F)

1. Add flours to bowl.
2. Add starter to bowl.
3. Add water to bowl and mix well using your hands.
4. Cover and leave to ferment overnight. (Tip: You can heat up your oven at 50°C (122°F) for 15 mins and place sourdough in there overnight.)

For detailed instructions go to this link:
How to make a sourdough.

The sourdough created in this stage will be 33g (1.153oz) more than is required in the bread dough. This amount will be removed from the sourdough stage before adding it to the bread dough and will be your starter for the next time you bake.

Prepare Dried Fruit

Ingredients	Measurements
Dried apricots	123g (4.323oz)
Dried figs	163g(5.764oz)
Raisins	123g(4.323oz)
Cinnamon	6g(0.216oz)
Cardamon	2g(0.072oz)
Water	41g (1.441oz)
	*510g (16.139oz)

1. Slice up apricots and figs.
2. Place sliced fruit and raisins into a bowl.
3. Add spices.
4. Add water to bowl and leave to soak.

Prepare Walnuts

Ingredients	Measurements
Walnuts	163g (5.764oz)

1. Break up walnuts.

Bread Dough – Ingredients

Ingredients	Measurements
Sourdough	278g (9.798oz)
Fruit	458g (16.139oz)
Walnuts	163g (5.764oz)
Bakers flour	572g (20.173oz)
Stoneground flour	82g (2.882oz)
Diastatic malt	2g (0.072oz)
Water	433g (15.274oz)
Sea salt	12g (0.432oz)
	2000g (70.534oz)

 

Dough to Oven Time	5 hours 30 mins
Bulk Fermentation Time	2 hours
Intermediate Proof Time	30 mins
Final Proof Time	3 hours
Required Dough Temperature	25°C (77°F)
Baking Temperature and Time	Set oven to the hottest it can go and warm up the stone for 40mins. Then bake at 200°C (392°F) for 30 mins.

1. Weigh the required salt and leave to one side (it will be added later.)
2. Weigh and add flours to the mixing bowl.
3. Remove starter weight from sourdough and store in fridge as your next starter.
4. Add sourdough to bowl.
5. Weigh water.
6. Weigh diastatic malt and add to the water, ensuring that the malt is dissipated in the water, then add to the bowl.
7. Carefully mix and then knead dough on your bench.
8. When the dough is fully developed (you can form a window), add the salt and knead until the salt is fully dissolved.
9. Place dough into the bowl and add in the fruit and walnuts.
10. Mix using your hand until the fruit and nuts have been incorporated into the dough.
11. Cover with plastic wrap for the bulk fermentation, turning every hour.
12. Scale dough into individual units and round into balls, cover with a tea towel and leave to sit for the intermediate proof time.
13. Shape into a bread loaf by pressing firmly in the centre and pulling the top edge over and pressing in to the centre and then pulling the bottom edge and pressing into the centre, creating a seam. Gently roll keeping the seam at the top until the dough stretches out to form the loaf shape.
14. Place a tea towel into the banneton and liberally sprinkle flour so that the dough doesn’t stick to the tea towel.
15. Gently place loaf seam up, into banneton and sprinkle flour on the top of the loaf, again so that the tea towel doesn’t stick.
16. Leave to prove for the final proof time of 3 hours. The Required Dough Temperature is 25°C (77°F) so beware that if it is hotter than that the proving will be quicker and if it’s colder the proving will be slower.
17. Place steam engine in oven and preheat to the hottest it will go for example 270°C (518°F) and then turn down to 200°C (392°F) just before baking.
18. Tip loaves out of the bannetons onto the floured peel, the seam will now be on the bottom and slash at an angle of 30°.
19. Boil the jug.
20. Place the bread into the oven and add boiling water to the steam engine and spray the bread with water.
21. Bake for 30 mins at 200°C (392°F).
22. When you have removed the first loaf, leave the oven for 15 mins at max temp to heat it up and then again turn it down to 200°C (392°F) just before baking the second loaf.

Tip: Once the bread has been baked and cooled down, place it in a plastic bag overnight so that the moisture spreads throughout the crust and is easier to cut the next day.

Check out our app Bread Boss on iTunes and the Google Play Store for more recipes and the ability to create your own alarms and recipes: