chestnut sourdough with fig and fennel

i was inspired to make this bread today after i found some lovely dried figs and chestnut flour at an italian grocers on saturday and also because it feels like a nice autumnal thing to be making..

the crust is crunchy and the crumb moist and flavoursome with a nice balance of fig and fennel

tonight's dinner was proscuitto, holy goat mature veloute and chestnut sourdough with fig and fennel

chestnut sourdough with fig and fennel

recipe adapted from a zebbakes recipe

ingredients

levain

1 tbs sourdough starter

100 gms bread flour

125 gms filtered water

final dough

250 gms levain

200 gms warm filtered water

300 gms bread flour

100 gms chestnut flour

1 1/2 tbs crushed murray river salt

8 dried figs cut into medium dice 

1 tbs fennel seeds

olive oil

method levain

day 1

~mix the starter with the water and flour and cover and leave for 16 hours

method final dough

day 2

~put the levain in the bowl of a stand mixer, add the water and mix well

~add the flours and mix until well combined

~autolyse for 10 minutes

~add salt and mix for 2 minutes

~rest for 10 minutes and mix again for 2 minutes

~remove the bowl from the mixer, cover the dough loosely with greased cling film and place somewhere warm and draught free for 3 hours 

~remove the dough from the bowl onto an oiled bench, add figs and fennel seeds and knead to incorporate with the dough

~cover the dough on the bench with the greased cling film and leave for 10 minutes

~knead for a few seconds and cover with the cling film and leave for 10 minutes

~cut the dough in half, shape into rectangles about 15 cm x 10 cm and roll each piece along the longer side to make a sausage shape

~place each piece of dough between the floured folds of a tea towel, cover with cling film and leave for 2 hours or until a finger pressed into the dough leaves an indentation

~preheat a baking tray and place a dish of hot water in the oven

~dust each loaf with flour and score each loaf down the centre 

~dust the baking tray with a little rice flour and place each loaf on the heated tray

~bake the dough on the bread baking function at 220 deg c for 15 minutes spraying the oven sides with water several times during the first 10 minutes of baking

~lower the temperature to 180 deg c and bake for a further 20 minutes or until cooked

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