Hazelnut and Fig Levain
Inspired by Tony’s (CalBeachBaker) last week, I couldn’t wait to give the Hazelnut and Fig Levain a try. Last night I made the stiff white levain and this morning I hand mixed 1400-gram dough and found the dough a bit sticky to start with but soon smoothed out as the gluten developed. I thought that the number of figs and hazelnuts were a lot, but I was surprised that I got them combined into the dough. Bulk proofed at 24C for 2 hours, divided and shaped into two 700-gram oblong doughs. Final proof at 24C for 2 ½ hours in a Couche seam side down. Laterally scored with a steak knife and baked with steam on stone. I may have baked them a bit dark; I should have pulled them a few minutes earlier. The aroma in the kitchen was amazing with the anise seed prevalent. The figs and hazelnuts were evenly dispersed, even down to the end bits (my wife was too quick for me again).
The taste can only be described as fantastic. I will definitely make this again.
Cheers, Gavin
Comments
From crust to crumb to fillings. Perfect.
It is a delicious recipe. Glad you like it.
Thanks Abe. I'm very happy with the result.
Gavin,
Those loaves look great! Good luck trying not to eat them all at once.;-)
Tony
Thanks Tony. Yes, they're really yummy. Thanks for the inspiration to try these.
Cheers, Gavin
Nice bread, Gavin :)
dw
Yes, very addictive. I took your suggestion and tried a slice with unsalted butter; lovely. Try a slice with honey and Manchego cheese...wonderful.
Cheers,
Gavin
I'll kkeep that in the memory vault :)
Wow, look at those, amazing oven spring. I love the huge pieces of fig, amazing that your bread was able to spring so much given the weight of each piece of fig. Outstanding Gavin, it must be really delicious.
Benny
Thanks Benny. After I weighed out the hazelnuts and figs I was worried that I may not be able to combine them into the dough. I quartered the figs and left the hazelnuts whole.
Cheers,
Gavin
The close-up of the crumb is gorgeous!
Cheers :)
I don't know how I missed this bake but it's a good one for sure, Gavin. The crust, the crumb, those gorgeous figs... mmm, yum. Enjoy - and happy new year!
Thanks AG. I always enjoy the challenge of a new bread formula. Happy New Year to you also.
Cheers,
Gavin