Fig bread or fig bread

Category: Yeast bread
Kitchen: swiss
Fig bread or fig bread

Ingredients

Fermented dough (porch):
wheat flour c. from. or 1. 100 g
water 68 g
pressed yeast 3 g
salt 2 g
Dough:
wheat flour 500 g
water 335 g
diastatic malt extract 7 g
compressed yeast 10 g
salt 11.75 g
porch 165 g
dried figs 235 g
raisins 200 g
walnuts 165 g

Cooking method

  • Porch or fermented dough (sometimes we call it "ripe dough") is prepared in advance. Knead all the ingredients and leave at room temperature for 1-2 hours, then you can keep in the refrigerator from 24 hours to 48.
  • Dried fruits it is also better to prepare in advance, chop the figs, and then steam them with the raisins and leave them for further cooking. I usually sprinkle dried fruit with cognac or amaretto and put it in the microwave for a few minutes.
  • Fig bread or fig bread
  • On the day of baking, knead the dough. I mix in a planetary mixer, 3 minutes at first speed and 8 minutes at second. I add salt in the middle of the batch. Since I couldn't find a diastatic malt extract, I replaced it with maltose syrup and unfermented malt. Molasses - 15 g dissolved in water, malt - 4 g mixed with flour.
  • The dough is soft with medium gluten.
  • The kneaded dough is divided into two parts.
  • 628 g is the main dough. Dried fruits are carefully mixed into it and placed in a container for fermentation. It turns out fruit dough.
  • 400 g is the dough for that. so that wrap up in it fruit dough and for decoration. It is ejected in a separate container.
  • Fermentation time is 1 hour at room temperature.
  • Divide the fermented dough for wrapping into 4 pieces, 2 pieces of 140 g each and 2 pieces of 60 g each.
  • The first two pieces are rolled out thinly, 2-3 mm thick. smeared with water and placed on each fruit dough, divided in two.
  • Fig bread or fig bread
  • Wrap the fruit dough and pinch it.
  • Both pieces are placed on the proofing tuck down. Proofing 45 minutes.
  • Fig bread or fig bread
  • From small pieces of dough, cylindrical blanks are made, a little more than 20 cm long and placed in the refrigerator.
  • Before baking, brush the spaced pieces with a brush and place them on a cylinder. Each cylinder can be cut with scissors and the petals spread apart.
  • Bake with steam at 230 degrees for the first 10 minutes, then lower the temperature to 210. The total baking time is approximately 60 minutes. Look at your plate.
  • Fig bread or fig bread
  • Source: Bread from the book "Bread" Richemont Craft Scool (c) 2010

The dish is designed for

Two breads, each 730 g

Cooking program:

Baking in the oven

Note

This bread is not for every day, but it is extremely tasty, good as a dessert with cheeses, coffee, tea, wine ... A real holiday bread that can compete with a Christmas cake.
Bake and have fun!
All members of the forum with the upcoming Old New Year! And how fortunate, the festive bread turned out to coincide with the anniversary of the Breadmaker's website. Happy bread to all members of the forum!

Admin
Vasilisawhat an interesting bread! Well, for someone and every day! Like me, for example, I love bread with dried fruits, and so that there are many, many of them
Twist
Vasilisa, struck on the spot! Wonderful bread!
barbariscka
Admin Thank you Tanya! In this case, this is bread for you ... It contains an abundance of dried fruits. I thought with horror that I could not knead them into the dough, but it worked ...
Twist Marisha, even for the sake of interest it is worth baking it, not to mention that it is sooooo tasty ...
Twist
Vasilisa, I will definitely try it. I saw a recipe for a similar bread in the book "Viennese Sweet Dishes", he immediately hooked me. But the recipe itself is too tricky and I did not dare to make it. And you have everything laid out on the shelves, how can you not bake!
Natali06
Vasilisa, thanks for making us such a piece of bread!
I saw a recipe for a similar bread in the book "Viennese Sweet Dishes"
I also saw it somewhere, but I was not going to cook it. And here Vasilisa I brought us this bread, and even in such a tempting form that it is hosh, not hosh, but from the desire to cook it, you will not get away!
Thank you honey for this fig bread!
ang-kay
Vasilisa! Well, a craftswoman and entertainer! : girl_claping: What an interesting bread!
And where are the dried fruits, did the dough rise well? Not too moist after baking? And did I understand correctly that the dough and fruit ferment for an hour? What else can you substitute for diastatic malt extract? And do you think you can wrap a fruit dough with a mesh of dough? Well, I got questions back
barbariscka
TwistMarisha, it's actually pretty easy when you figure it out, so I'll be waiting for your bread ...

Natali06Natasha, you definitely won't get away, peki, I'm wondering how it will go with others ...

ang-kayAngela, the dough is not wet, but I didn’t steam the dried fruit, but sprinkled the amaretto and put it in a micra to make them swell, so it turned out to be even dry, next time I’ll try to steam it. Both the fruit dough and the dough for wrapping according to the recipe should ferment in the same way, but my dough for wrapping came up earlier, I put it in the refrigerator, and I kept the fruit dough on fermentation.
I think that diastatic malt extract can also be replaced with bread kvass concentrate. Perhaps this is not a complete replacement, but nevertheless the result will be given.
A mesh of dough? Honestly, I don’t know, try it, and we’ll see .... Will the dried fruits not burn?

Good luck to everyone in baking !!!
ang-kay
Quote: barbariscka

... Will the dried fruit not burn?
ang-kay
Hi there,Vasilisa!With bread to you. Very tasty. Rich and noble. Distracted me today. I forgot to grease the rolled out dough. I thought it would fall off the fruit dough, but nothing. And I didn't sprinkle it with flour. The crust is rough, in my opinion. What was yours? The crumb is soft.

Well, that's what happened.

Fig bread or fig bread
Fig bread or fig bread

Fig bread or fig bread

I also looked at Sergei's bread. All I was wondering was what would replace diastatic malt extract? Took the malt extract and some molasses. The portion was divided in half. Next time I'll take a little less fruit, although ... maybe not.
Thanks for the recipe.
barbariscka
Angela, you are not alone ... I also divided the dough into 2 bars and in one I forgot to grease the dough and did not notice the difference ...
Your bread turned out to be beautiful and the crumb is excellent
I rolled the dough very thinly, so the crust was not rough, but the bread itself turned out to be rather dry, although very tasty. I had to steam the dried fruits well, and I sprinkled them with Amaretto and put them in the micra, the aroma is better, but you can see the liquid was pulled out of the dough. Bread is certainly not for every day, dessert.
I think it is better not to change this recipe, leave it as it is. And with less dried fruit, you can cook another one. I baked my amaranth bread with dried fruits, it turned out very tasty.
Thank you for the photo and for sharing your impressions!

ang-kay
Vasilisa. : rose: Thanks for the praise. I probably wouldn't have rolled it too thick either. Maybe just overdried? My oven is naughty. We have to cover it with foil. And I was afraid that it would not be baked. I remember that you did not steam the dried fruit. I only steamed the raisins for a couple of minutes. My figs were soft, not dry at all. The crumb was not dry. In general, there is no more bread. Mom said that this is not bread, but a delicacy that you don't even want to spoil with tea, but eat it as an independent, self-sufficient dish. I agree with her.I didn’t think that I would reduce the fruit much, but only by 20 grams. I don’t think this is much. The other day I also loaded bread with dried fruits from the same source. If you want, then take a look, please. I am very interested in your opinion.
barbariscka
Of course, a lot depends on baking ... My oven tortured me (changed the old one for a new one), the top burns very quickly, I also cover it with foil. You say the crumb is soft, this is such a different flour in terms of moisture capacity ...

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