Fig and Walnut Sourdough

🥘 Ingredients

• All-Purpose flour 360 g
• sourdough starter 284 g
• water 227 g
• salt 9 g
• instant yeast ¼ tsp
• dried figs, diced 75 g
• dried cranberries 57 g
• walnuts, chopped 85 g

1. 1

   Into a large bowl weigh All-Purpose flour , sourdough starter , and water . Mix until just combined, then cover and allow to autolyze for 1 hour .
2. 2

   After the autolyze, add in salt and instant yeast . Knead the dough until it is elastic and well integrated. Just before the kneading is done, mix in dried figs, diced or dried cranberries .
3. 3

   Once the dried fruit is integrated, fold walnuts, chopped into the dough. Cover the bowl and let rise at room temperature for roughly 60 minutes .
4. 4

   Turn the dough out onto a lightly greased surface.
5. 5

   Scoop up the edge of the dough with a dough scraper and bring it to the center, pressing down. Give the dough a quarter turn and repeat three or four times, turning the dough between each fold. You're strengthening the dough and pre-shaping it at the same time.
6. 6

   Flour the banneton you want to use, or a tea towel places inside a bowl with a shape you find pleasing. Place the rounded dough into the banneton or bowl, bottom side up, over with plastic wrap, and refrigerate overnight.
7. 7

   The next morning, preheat the oven to 450F with a baking stone in the lower third. Put an inch of water into a small skillet that can go into the oven. Place a piece of parchment on a baker's peel or the back of a baking sheet.
8. 8

   Turn the loaf out of the banneton onto the parchment. Slash the top of the loaf, and slide the bread (paper and all) onto the stone in the oven. Spray the inside of the oven generously with water from a spray bottle and set a timer for 5 minutes .
9. 9

   Spray once more when the timer goes off and bake for another 35 minutes , until the center of the loaf reads 200F.
10. 10

    Remove from the oven and cool on a rack before slicing.
11. 11

    Store leftover bread, well wrapped, at room temperature for several days; freeze for longer storage.