Culinary Institute of America

Walnut Fig Bread

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Preparation info
  • Makes

    7 lb

    dough. DDT: 78°F/26°C
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient Baker’s % U.S. Metric
Walnuts, toasted and chopped

Method

  1. Combine the walnuts, figs, and honey. Fold the mixture into the dough halfway through bulk fermentation time.
  2. Bulk ferment the dough until nearly doubled, about 30 minutes. Fold gently. Ferment for another 30 minutes and fold again. Ferment for another 15 minutes.
  3. Divide the dough into 15-oz/430-g pieces. Preshape the dough into large oblongs (for