Terug

Walnut bread with figs from the Cocotte

  1. Mix all the ingredients for the starter dough, cover and let it rest over night at room temperature.
  2. The next day mix all the ingredients for the main dough and knead them together with the starter dough in a food processor until the dough is very soft and and comes loose from the edge of the bowl. Cover this dough with cling film and leave for 3 hours. Every hour pull and fold. Grease the Cocotte with butter and dust with flour.

Tip: “Pulling and folding”. Take hold of the dough from the rear end, stretch it upwards then fold it towards the body onto the rest of the dough. Now work on the opposite side and then the other sides in the same way.

  1. Then divide the dough into two portions and on a heavily floured work surface lightly shape into round dough pieces without pressing the air out of the dough in the process. Now turn them over and add with the heavily floured side into the Cocotte, cover and leave for a further hour.
  2. In the meantime pre-heat the oven to 250°C. Pre-warm the lid of the Cocotte for about 10 minutes in the hot oven, then place it on the Cocotte and then bake the bread inside on the middle rack four about 60 minutes until it is golden brown.

Starter dough:

240 g wheat flour type 550

240 ml water

3 g yeast

 

Main dough

350 g wheat flour type 550

200 g wheat wholemeal flour type 1050

330 ml lukewarm water

9 g yeast

15 g salt

75 g walnuts roughly chopped

75 g dried figs, quartered

 

In addition: butter for the Cocotte, flour for handling