Hazelnut and Fig Levain

gavinc on 26 Dec 2022 at 19:23

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

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From crust to crumb to fillings. Perfect.

It is a delicious recipe. Glad you like it. 

Gavin,

Those loaves look great!  Good luck trying not to eat them all at once.;-)

Tony

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

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

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!