Public Recipe
Fig and Walnut Sourdough
Shared on 7/10/2025
Mediterranean-inspired sourdough loaded with sweet dried figs and crunchy walnuts. Pairs beautifully with aged cheeses, cured meats, or simply good olive oil.
Prep Time
45 minutes active
Bake Time
45-50 minutes
Difficulty
advanced
Yield
1 loaf
sourdough
fruit bread
specialty
Ingredients
- 400g (3¼ cups) Bread flour
- 100g (¾ cup) Whole wheat flour
- 350g (1½ cups) Water
- 100g (½ cup) Sourdough starter active
- 10g (2 tsp) Salt
- 15g (1 tbsp) Honey
- 100g (⅔ cup) Dried figs stemmed and quartered
- 80g (⅔ cup) Walnuts toasted and chopped
Instructions
1
1
Toast walnuts at 350°F for 8-10 minutes. Quarter figs.
2
2
Autolyse flours and water 30-45 minutes.
3
3
Add starter, salt, honey. Mix well.
4
4
Bulk ferment 4-5 hours. Add figs and walnuts on 2nd fold.
5
5
Shape into boule, cold proof 8-14 hours.
6
6
Bake at 475°F covered 20 min, then 450°F uncovered 25-30 min.
Equipment
- Dutch oven
- Digital scale
- Banneton
Tips
- •Mission figs or Turkish figs both work well.
- •Toasting walnuts is non-negotiable—it transforms the flavor.
- •Serve with Manchego, Brie, or blue cheese.
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