This recipe is my attempt at creating the perfect sourdough—a beautifully balanced, slightly tangy, and wonderfully chewy loaf. I know what you're thinking: sourdough sounds intimidating, and maybe you've tried it once and failed terribly. Don't worry; this recipe is made to be foolproof. It’s all about the process, really. You'll get to experience the magic of watching that dough rise. It's almost mesmerizing!
Once you've mastered the basics of sourdough, adding fig jam and walnuts is a game changer! That sweet and sticky fig jam pairs perfectly with the slightly tart sourdough bread. And, the chopped walnuts add a wonderful textural contrast and delicious nutty flavor. It’s simple, yet so incredibly satisfying. Just a warning: this recipe may lead to a serious bread addiction. You have been warned!
Required Equipments
- Mixing bowls
- Measuring cups and spoons
- Wooden spoon or spatula
- Stand mixer or hand mixer (optional)
- Baking sheet
- Parchment paper
- Sharp knife or serrated knife
Sourdough with Fig Jam and Walnuts: Frequently Asked Questions
Sourdough with Fig Jam and Walnuts
This recipe for sourdough bread with fig jam and walnuts is a delightful combination of textures and flavors. It's easier to make than you might think, promising a rewarding baking experience.
⏳ Yield & Time
Yield: 1 loaf servings
Preparation Time: 60 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Make sure it's good and hot; this is important for a nice rise.
- In a large mixing bowl, combine 1 cup (240ml) of lukewarm water with 1 teaspoon of active dry yeast. Let sit for 5-10 minutes until foamy; if it doesn't foam, your yeast might be dead and you'll need to get a new batch.
- In a separate bowl, whisk together 3 1/2 cups (420g) of all-purpose flour, 1 1/2 teaspoons of salt, and 1/4 cup (50g) of sugar (optional, but adds a touch of sweetness).
- Add the yeast mixture to the dry ingredients and stir with a wooden spoon until just combined. Don't overmix!
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. This might seem like a lot, but it really makes a difference in the texture.
- Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size. This depends on how warm your place is.
- Gently punch down the dough and shape it into a loaf. Place the loaf in a greased 9x5 inch loaf pan. Cover loosely with plastic wrap and let rise for another 30 minutes.
- Bake for 30-35 minutes, or until golden brown. A toothpick inserted into the center should come out clean.
- Remove from the oven and let cool completely on a wire rack before slicing. Patience is key here!
- Once cooled, generously spread your favorite fig jam over the slices of bread and sprinkle with chopped walnuts. You can toast the bread for an extra layer of yumminess.
- Serve and enjoy! Pair this with a cup of tea or coffee for the perfect afternoon treat. Or, if you're feeling fancy, a glass of port wine is lovely, too! Mmm...
📝 Notes
- If you don't have a stand mixer, you can knead by hand.
- Adjust baking time depending on your oven and altitude.
- You can use another type of nut
🍎 Nutrition
Calories: 350 kcal
Protein: 10g
Fat: 10g
Carbohydrates: 50g
Fiber: 5g
Calcium: 100mg
