Learn to bake sourdough bread - the best bread in the world!

Fig-caccia!

fig1

I’ve been busy all summer, baking at the new bakery in town. So I haven’t had a lot of time for baking in my own home. Today however, I decided to be creative and do something new. My sweetheart bought me some fresh figs because he knows how much I love figs. So I whipped up some dough @ 77% hydration and made some Fig-caccia! It is studded with fresh sliced figs, walnuts and some white cheddar, after being slathered with organic olive oil and fresh rosemary. The taste combination is a real winner! The figs juiced out slightly and the walnuts toasted while baking as the cheese kind of glued things together.

Fig-caccia!

Dough Formula:

  • 375 g  vigorous starter @ 100% hydration
  • 600 g  water
  • 20 g olive oil
  • 500 g whole wheat flour
  • 100 g of rye flour
  • 240 g white flour (ap or bread is fine)
  • 19 g salt

Mix all of the above together. The dough will be wet. Put the dough into a covered container and fold it four times as it bulk ferments for five hours.

Refrigerate overnight.

Next morning take out your dough and divide it in half. One half was used to make Fig-caccia.  The other half was used to make Cheesy Topped Loaf.

You can make two Fig-caccia instead if you like.

Stretch out the one piece of dough onto an oiled parchment paper.

fig7

Spread with Olive oil and allow it to proof for about 2.5 hours.

When ready, top with sliced fresh figs, walnut pieces, fresh rosemary and sprinkle with white cheddar (use amounts based on what you like).

fig8

Bake at 450 degrees on a hot stone for about 10 minutes. Slice, serve.

I was thinking this Fig-caccia might be good with a sprinkling of coarse sea salt on top as well…..

fig2

fig3

fig4

fig6

fig9

 

Don’t forget to see what I did with the other half of the dough…. Cheesy Topped Loaf.

Similar posts
  • Fresh Ground Flour and Home MillingI have two home mills, the Blendtec Kitchen Mill and the Mockmill, well maybe three if you count the cheapo coffee grinder I used in the past before I got the Mockmill. The Blendtec Kitchen Mill has been a mainstay in my kitchen for years. I’m actually on my second one as the first one ended [...]
  • Sweet and Sour SourdoughIt’s that time of year when lots of folks around the world are baking. We are heading into spring in this hemisphere and on the other side of the world they are heading into fall. Often in the summer many people give up baking for a while, so during summer half the world isn’t as [...]
  • Failure in Bread BakingI would like to mention something. I have baking failures. We all do. Those of you who are newbies sometimes get discouraged by seeing other baker’s photos, but all of us, even now, will have failures, we just don’t post them for the world to [...]
  • Easy Scrumptious Sourdough BrowniesThese sourdough brownies are quick, easy and taste super! They use only fermented sourdough starter so the flour in them is completely fermented. When you need a quick dessert and brownies sounds just right, and when do they ever sound wrong? then whip these up and serve them warm with some whipped cream, your favorite [...]
  • Time and Temperature Experiments with Modified Glute...Hello everyone! I’ve been experimenting with time and temperatures from the Modified Bread formula from my course “Extreme Fermentation.” What’s really great about this bread is that you can do endless experiments to find out what the bread will do, especially since the batch is [...]

No Comments Yet

Leave a Reply

Your email address will not be published. Required fields are marked *

Discovering Sourdough, The Books:

Discovering Sourdough - The bread books!
Only 10-15 dollars  
Favorite Bread Baking Equipment

Categories

Archives