Fig bread
★
★
★
★
☆
1 rate
Preparation : 15 min
Cooking : 45 min
Total time : 2 h Rest : 1 h
1 loaf
10 g of fleur de sel
25 g of light brown sugar
250 g of plain flour
125 ml of water
25 ml milk
25 ml of olive oil
20 g of fresh baker's yeast
1 tbsp of oregano
10 figs
1 egg yolk
Associated products
RECIPE STEPS
1
In the metal bowl, place the salt and sugar, the flour, the water, the milk, the oil and then crumble the fresh yeast.
Run the program.
- 10 g of fleur de sel
- 25 g of light brown sugar
- 250 g of plain flour
- 125 ml of water
- 25 ml milk
- 25 ml of olive oil
- 20 g of fresh baker's yeast
Bread/Brioche
02:00 / 5 /
2
Halfway through, scrape down the sides if necessary with the spatula, add the coriander and restart the program.
Bread/Brioche
02:00 / 5 /
3
Let the dough rise in the metal bowl by running the program.
Expert
01:00:00 / 0 / 37°C
4
During this time, rinse and stem the fresh figs and cut them into quarters.
- 10 figs
5
Once the growth is finished, fold it down using the rigid spatula to degas the dough and place the dough ball on a floured work surface.
Spread the dough with the palms of your hands, place 2/3 of the figs in the center. Fold the dough over itself and lock the dough ball with the palm of your hand.
- 10 figs
6
Place the dough in a loaf tin that has been previously lined or covered with baking paper.
Let it rise for 30 minutes under a slightly damp cloth and away from drafts.
7
With a knife blade, score the bread in the center and lengthwise, tilting the blade at a 45° angle.
8
Brush the surface of the bread on both sides of the groove with an egg yolk slightly diluted in hot water. Place the remaining quarter of figs around the grooves.
- 1 egg yolk
9
Place in the preheated oven at 240 °C for 30 minutes, then cover the top of the bread with aluminum foil to prevent the fig sugar from burning and extend the cooking time by an additional 15 minutes, monitoring the cooking according to the oven.
