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Fig and Walnut Sourdough

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

Fig and Walnut Sourdough Recipe

This robust, crusty sourdough is studded with rich figs and crunchy walnuts. It's a terrific partner for any artisanal cheese. If you don't have figs, dried cranberries are a tasty and colorful substitute.

At a glance

Prep
Bake
Total
Yield
1 large loaf, 20 slices
Nutrition information

Ingredients

Choose your measure:

  • 1 1/4 cups ripe (fed) sourdough starter
  • 1 cup water
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon instant yeast (optional)
  • 1/2 cup diced dried figs or cranberries
  • 3/4 cup walnuts, roughly chopped

Instructions

  1. Combine the starter, water, and flour in the bowl of your mixer just until smooth. Cover the bowl and let the mixture sit (autolyse) for 1 hour.
  2. After an hour, add the salt and yeast (if using), and knead the dough with your mixer's dough hook on medium speed for 5 to 7 minutes. Just before the kneading is done, mix in the figs or cranberries.
  3. Stop the mixer and add the walnuts, using a dough scraper to fold them gently into the dough. Cover the bowl again and let the dough rise at room temperature for 40 to 60 minutes.
  4. Turn the dough out onto a lightly greased surface (it will be fairly wet and possibly a bit sticky).
  5. Scoop up the edge of the dough with your dough scraper and bring it to the center, pressing down. Give the circle of dough a quarter turn counterclockwise, and repeat three or four more times. You're stretching the dough a bit and rounding it at the same time. For two smaller loaves, divide the dough in half and round each.
  6. Flour the banetton(s) you want to use, or a tea towel placed inside a bowl with a shape you find pleasing. Place the rounded dough into the banetton or bowl, bottom side up, cover with plastic wrap, and refrigerate overnight.
  7. The next morning, preheat the oven to 450°F with a baking stone in the lower third. Put 1" of water into a small skillet that can go into the oven. Take your breads out of the refrigerator. They may not have risen a lot; that's OK.
  8. Bring the water in the skillet to a simmer and place it in the bottom of the oven. Place a piece of parchment on a baker's peel or the back of a baking sheet.
  9. Turn the loaves out of their banettons onto the parchment. Slash the top(s) of the loaves, and slide the bread(s), 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. Spray once more when the timer goes off, and bake for another 35 minutes, until the center of the loaf reads 200°F when measured with a digital thermometer. Remove from the oven and cool on a rack before slicing.

Nutrition Information

  • Serving Size 1 slice, 50g
  • Servings Per Batch 20
Amount Per Serving:
  • Calories 125
  • Calories from Fat 27
  • Total Fat 3g
  • Saturated Fat 0g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 176mg
  • Total Carbohydrate 21g
  • Dietary Fiber 1g
  • Sugars 3g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.