Preparation 90 minutes
Cooking 30 minutes
125 g stone ground wholemeal flour | 125 g bread flour | 170 cl water at 20°C | 50 g dried figs | 40 g chestnut honey | 5 g yeast | 5 g salt
Pour 170 cl of water at 20°C into a bowl with the yeast.
Allow the yeast to dissolve, ensuring it is evenly dispersed through the liquid.
In a round-bottomed bowl, gradually mix the two flours, salt and honey.
Add the yeast liquid little by little.
Knead by hand for about 15 minutes until the dough is smooth.
Add the dried figs. Leave to rise for 1 hour, uncovered.
After 1 hour, turn and knock back the dough several times to remove the air, using the palm of your hand.
3Moulding your dough:
Stretch the dough on one side, while keeping the other rounded to obtain a fig shape.
With a sharp blade, cut three parallel lines.
Preheat the oven to 180°C.
Place a dish full of water in the oven to aid cooking.
Place your fig bread in the oven on a baking sheet covered with baking parchment.
Bake for 30 minutes at 180°C then leave to cool before tasting.