Drunken Fig Bread | The Fresh Loaf

Today's bake: Drunken Fig Bread

Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens

Note(s): Modified leaven fermenting time. ^dough from 1.367kg to 1.7kg
Soaker: When making Leaven remove fig stems, coarsely chop. In a bowl add figs and wine then cover.

This bread is made from a 6 types of flour as can be seen in the formula.

One loaf is baked in a Challenger bread pan which produced a really crispy crust, another on a baking steel with a steam pan which produces a less crunchy crust.

This is my 1st attempt making this bread and will definitely will be baking it again.

Changes/Recommendations - When I make this bread again - work on improving the scoring, and steaming.

Tasting Notes

Crumb: Sour/Dairy - Plain Yogurt - there is a nice combination of flavors due to the 6 types of flour. I am surprised at the amount of flavor that the buckwheat adds. The flavors I'm getting are nice mix of nuttiness and a little tannin from the wine and the delightful sweetness from the mission figs.

Crust: Toasty - Nutty

Grain Character: Complex - Cooked Whole Grains

This is a really nice dense bread which I will be making again.

Recipe and Process are below for those that are interested.