Fig & Raisin Sourdough Bread Recipe
A rustic artisan loaf crafted for depth of flavour and visual appeal, this Fig & Raisin Sourdough combines the high tolerance of SwissBake® Type 55 Flour and le’sourdo® Durum Native with a soft crumb, delicate sweet aroma balanced against a light artisan tang, perfect for both breakfast buffets, seasonal / special menus and fine bakery menus.
INGREDIENTS :
- SwissBake® T55 Flour – 900g
- le’sourdo® Durum Native – 100g
- Cold Water – 700ml to 750ml (70–75% hydration)
- Salt – 20 g
- Fresh / Dry Yeast – 30g / 10g
- Dried Figs, chopped – 150g
- Raisins – 150g
METHOD :
In a spiral mixer bowl, combine the type 55 flour, Durum Wheat Sourdough Powder, salt, yeast, and 700 ml of cold water. Mix on slow speed for 4 minutes until a rough dough forms. Increase to fast speed and mix for 5–7 minutes until the dough develops a smooth, elastic texture and passes the windowpane test. Adjust with remaining water if needed. Transfer the dough to a lightly oiled container and cover. Let it rest and bulk ferment for 30–45 minutes at ambient temperature. Turn the dough onto a damp surface, stretch into a rectangle, then evenly distribute the chopped figs & raisins. Perform a letter fold to incorporate the inclusions. Return dough to the container and allow it to rise for 35–50 minutes or until well-risen.
Scale & divide the dough into 4 equal portions (approx. 525g each). Pre-shape into rounds and bench rest for 20 minutes. Shape into boules or bâtards, place seam-side up in well-floured bannetons, and proof covered for 45–60 minutes until they spring back slowly when touched. Preheat the oven to 260°C (500°F) with a baking stone or Dutch oven. Load the loaves and bake with steam for 15–20 minutes, then vent steam and reduce the temperature to 230°C (450°F). Continue baking for another 25–30 minutes until the crust is deep golden brown and internal temperature reaches 93°C to 99°C. Cool completely on wire racks before slicing.