Name: Fig and Fennel Sourdough
Prep time: 5 h
Cook time: 30 min
Total time: 5 h 30 min
Yield: Makes 1 large loaf
Ingredients: 300g/10½oz/1¼ cups water; 150g/5½oz/1 cup wholemeal/wholewheat bread flour; 350g/12oz/2½ cups white bread flour; 75g/2½oz/scant ⅓ cup water; 10g/1 heaping tbsp green fennel seeds; 10g/2 tsp fine/table salt; 175g/6¼oz/scant 1¼ cups quartered dried figs; 100g/3½oz/scant ½ cup white sourdough starter; 75g/2½oz/½ cup plus ½ tbsp white bread flour

Preparation info

Makes
1
large loaf

Difficulty
Medium
Ready in
6 hr

Appears in

Slow Dough, Real Bread

By Chris J L Young

Published 2016

About

Roger chose to share this recipe as he feels “it epitomizes our ethos of producing great-tasting breads that encourage customers to try something different”.

Ingredients

For the Pre-Ferment

100g/3½oz/scant ½ cup white sourdough starter

Method

Mix the pre-ferment ingredients together thoroughly, cover and leave at room temperature for 12–14 hours (typically overnight).
To make the dough, add both flours with the water and fennel seeds to the pre-ferment, and mix thoroughly. Cover and leave to rest at room temperature for 20–30 minutes.
Mix in the salt and knead for a few minutes. Cover and