Advertisement
Walnut Fig Bread
Preparation info
- Makes
7 lb
dough. DDT: 78°F/26°C - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | Baker’s % | U.S. | Metric |
| Walnuts, toasted and chopped |
Method
- Combine the walnuts, figs, and honey. Fold the mixture into the dough halfway through bulk fermentation time.
- 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.
- Divide the dough into 15-oz/430-g pieces. Preshape the dough into large oblongs (for
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe