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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
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