It’s been more than a month since my last post, but it was impossible to fit baking rituals into the chaos of the last month. Julia and I have just moved from Belo Horizonte to São Paulo and for a few weeks our routines were reduced to managing boxes and organising our stuff. But I finally found some time to refresh Levindo and put him back to work. His mission: to make a fig sourdough bread.
Julia was asking for a fig bread for a while and I decided to try making it. As I didn’t have a recipe to follow, I took the naive approach and simply added some chopped dried figs to my basic bread recipe.
The result was quite good, but next time I’ll try doubling the amount of figs to get a stronger flavour — this first attempt was a bit too subtle for my taste. I also missed the aesthetically pleasing effect of whole dried figs in the bread, so I think I won’t chop them up next time.
The formula, still without the adjustments I plan to make:
|Dough composition||Flour mix: 500g all-purpose flour, 50g whole wheat flour, 50g rye flour|
|70% hydration (420ml)|
|120g Levindo (my levain starter)|
|100g chopped dried figs|
|2% salt (12g)|
|Room temperature||18 °C|
|Kneading||20min on my bread machine — more on that later :)|
|Folding technique used?||Yes (2 folds in the first hour)|
|Bulk fermentation||10 hours at room temperature|
|Proofing||Overnight proofing in the fridge|
|Baking||In a pot (30min covered, 20min uncovered)|