- 100g sourdough starter
- 11g salt
- 480g white flour
- 20g whole wheat flour
- 100g dried figs
- Start by autolysing the white and whole wheat flours with water for an hour. Once the time is up, add in the salt and the sourdough starter. Mix the ingredients until well combined, and then perform the slap and fold technique for about 5 minutes or until the dough comes together. Let the dough rest for 30 minutes.
- After the initial 30 minutes, perform a stretch and fold on the dough. Allow it to rest for another hour. After this hour, add in the chopped dried figs and perform another stretch and fold. Repeat this process with one or two more sets of stretch and fold, letting the dough ferment for a total of approximately 4 hours.
- Once the fermentation is complete, shape the dough and place it in a banneton. Allow it to ferment in the refrigerator overnight or for up to 18 hours.
- Preheat your oven and baking vessel (such as a Dutch oven) to the desired baking temperature. Remove the shaped dough from the fridge and let it come to room temperature while the oven is heating.
- Score the dough, transfer it to the preheated baking vessel, and bake with the lid on for the first part of the baking time. Then, remove the lid and continue baking until the bread achieves a golden brown color and sounds hollow when tapped on the bottom.
- Allow the bread to cool completely before slicing.