Drunken Fig Bread
Today's bake: Drunken Fig Bread
Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens
Note(s): Modified leaven fermenting time. ^dough from 1.367kg to 1.7kg
Soaker: When making Leaven remove fig stems, coarsely chop. In a bowl add figs and wine then cover.
This bread is made from a 6 types of flour as can be seen in the formula.
One loaf is baked in a Challenger bread pan which produced a really crispy crust, another on a baking steel with a steam pan which produces a less crunchy crust.
This is my 1st attempt making this bread and will definitely will be baking it again.
Changes/Recommendations - When I make this bread again - work on improving the scoring, and steaming.
Tasting Notes
Crumb: Sour/Dairy - Plain Yogurt - there is a nice combination of flavors due to the 6 types of flour. I am surprised at the amount of flavor that the buckwheat adds. The flavors I'm getting are nice mix of nuttiness and a little tannin from the wine and the delightful sweetness from the mission figs.
Crust: Toasty - Nutty
Grain Character: Complex - Cooked Whole Grains
This is a really nice dense bread which I will be making again.
Recipe and Process are below for those that are interested.
Comments
Sounds like a fantastic combo of grains and the wine adds a nice flavor.
Regards,
Ian
Thanks Ian.
Tony
Those loaves look great Tony. I haven’t tried soaking fruit in wine yet, various liquors yes but not wine. They must have been very flavourful.
Benny
Thanks Benny. They were really nice and definitely going into the ever expanding rotation.
Tony