Bread with figs / Pan coi fichi

Category: Yeast bread
Bread with figs / Pan coi fichi

Ingredients

Biga
Water 75g
Whole grain flour 70g
Wheat flour, premium 50g
Pressed yeast 2g

Dough
Biga All
Water 275g
Whole grain flour 230g
Wheat flour, premium 150g
Dried figs 200g
Walnuts, crushed 70g
Barley malt, fermented 3st. l
Salt 10g
Pressed yeast 6g
Rum for soaking figs 50g

Cooking method

  • The first thing to say about fig bread is that it is delicious and easy to make. The second thing that can be noted is that this bread has an ancient history. Its appearance dates back to the early Middle Ages, when cities such as Perugia, Florence and Siena were dotted with towers from which warring families watched their neighbors and enemies. During that turbulent time, bakers worked hard to earn their daily bread, but it was then that they began to make special Sunday bread and bread for special celebrations, adding honey, nuts and dried fruits such as figs to the usual dough.
  • Procedure:
  • 1. Knead the bigu (as fermented dough is called in Italy), transfer to a container with a lid (a bowl covered with a film) and leave for 18 - 24 hours.
  • 2. Soak in rum (it is necessary to use dark rum, the other will not work) diced figs for 4 - 12 hours.
  • The next day:
  • 3. Dilute the biga with water (you can rub the biga with your hands in flour to fine crumbs, but this approach is very laborious and it is easier to dilute the bigu with water). Grind the yeast with your hands in flour until finely crumbled. Add salt and bigu diluted with water. Knead the dough. Knead until gluten is medium (until easy to move away from table and hands). If you knead with a mixer - knead at the first speed for 2 minutes and 8 - 10 minutes on the second, stopping from time to time in order to scrape off pieces of dough adhering to the walls of the mixer bowl. Add nuts and figs 5 minutes before the end of the batch. Alternatively, the filling can be added after preliminary proofing, but it seems to me that the longer the figs and nuts are in the dough, the more they can convey aroma and taste to it.
  • 6. Form a ball, transfer to a greased bowl, cover with foil or a towel and put in a warm place for 1.5 hours.
  • 7. Preheat the oven with a stone (you can use an inverted baking sheet instead of a stone) to 220C.
  • 8. Put on the table, crumple, form a ball. Place in a proofing basket, cover with a towel and leave in a warm place for 1 hour.
  • 9. Place on a shovel. Make several transverse cuts. Spray the oven with water, quickly place the workpiece on a stone or an inverted baking sheet, sprinkle the oven again and close quickly. Bake for 10 minutes, reduce temperature to 200C and bake for another 15 minutes. When the bottom is tapped, the finished bread should emit a dull "empty" sound.
  • Bread with figs / Pan coi fichi
  • Bread with figs / Pan coi fichi
  • Bread with figs / Pan coi fichi
  • 10. Cool the finished bread on the wire rack. Bon Appetit!

The dish is designed for

2 loaves

Time for preparing:

about 27 hours

Cooking program:

Oven

Note

Source: Chicca66 Blog - 🔗

Svettika
Idol32, very nice bread! I will definitely try to bake for home. And for myself - a question: can you get bread completely from whole grain flour?
Sonadora
Idol, wonderful bread!
I also really liked the photos!
Idol32
Quote: Svettika

... question: can you make bread entirely from whole grain flour?

I think yes, daily biga will raise 100% whole grain bread.
Omela
Idol32 , very nice bread !!!
Idol32
Thanks colleagues!

Italian bread is delicious! A couple of weeks ago I decided to start collecting recipes for original Italian bread. Schiaccia and this bread is the first thing I decided to make from what I could find.

... And I managed to find a lot, while I have thoroughly searched only two provinces of Tuscany and Piedmont.
Merri
Thank you! Impressive!
Ilona
Delicious and cute!
Idol32
Quote: ilonnna

Delicious and cute!

It's delicious for sure. Something reminded me that strange, Swedish rye (limpa). Although there is no rye at all and there are no figs in the limp ...

Quote: Merri

Thank you! Impressive!

Thank you!

The bread is as good and easy to prepare. True, I made one mistake, which can be seen in the pictures, where the crumb is. It can be seen that the bottom of the roll is tanned. Out of habit, I preheated the oven to 250C and it was necessary to reach 220. But this did not spoil the taste.
Bridge
Good bread. I look like I bake on one rye, like a medieval baker, I spoil my family with such bread occasionally, on holidays.
Idol32
Quote: Bridge

Good bread. I look like I bake on one rye, like a medieval baker, I spoil my family with such bread occasionally, on holidays.

yes, traditions are strong, however! I bake sweet bread on a regular basis - we have a tradition that dessert is a must for breakfast and dinner.
Twist
Very appetizing and beautiful bread !!!
Idol32
Quote: Twist

Very appetizing and beautiful bread !!!

Thank you!

Despite figs, Italians, interestingly, recommend this bread not only to cheese, but also to meat - ham, ham and sausage.
Twist
I think that there will be a fairly harmonious combination, because figs, especially fresh ones, are often used in the preparation of various sauces for meat and poultry.

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