It’s the holiday season. Be cheerful. Drink warmly. Give gifts, mainly of food, and especially of bread. Here I have a few loaves of bread made from the same recipe, trying different scoring patterns for the boules. The toasted fennel seed really grounds you in the season.
Toasted Fennel Seed & Figgy (“Not Pudding”) Bread
Ingredient - grams for 3 medium boules - % of non-starter flour
- Bread Flour - 520g - 52%
- Whole Wheat Flour - 480g - 48%
- Warmish Water - 770g + 40g - 77% + 4%
- Salt - 20g - 2%
- 100% Hydration Sourdough Starter - 200g - 20%
- Dried Black Figs, chopped in halves - 360g - 36%
- Fennel Seeds, toasted and coarsely ground - 40g - 4%
- Dissolve active starter in the 770g of water. Mix flour and incorporate everything so that no dry bits of flour remain.
- Autolyse (let rest) dough for 45 minutes.
- Add salt, and add the remaining 40g of water. Cut salt into the dough. Add dried black figs, and perform stretch and fold.
- Rest 30 minutes, add fennel seeds, perform second stretch and fold (1 hour pass).
- Stretch and fold every half hour until dough feels somewhat developed - ~4 hours in a warm kitchen.
- Preshape, let rest for 25 minutes, then do final shape.
- Final fermentation for 3-4 hours in the kitchen, or 8+ hours (overnight) in the fridge.
- Bake at 450 degrees F with steam for 20 minutes, then without until golden brown and baked through (~25 minutes).