No Knead Fig Bread

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Dried figs, cinnamon, turmeric and black tea provide exciting flavours for this no-knead bread. The crust is wonderfully crispy, the crumb moist, chewy and airy.
No-knead bread uses a very long fermentation time (16-24 hours) instead of kneading to form the gluten strands that give the bread its texture. The dough of no knead bread is typically very wet, sticky and messy. So when you shape the dough, it doesn't have to be perfectly round or oval. You can bake the bread in a Dutch oven or directly on a baking stone.

 

200 g Dried figs, quartered 1 bag / 2 g Black tea 1 Cinnamon stick 1/2 tsp Turmeric powder (optional) 450 ml Boiling water 400 g Bread flour 100 g Wholegrain flour 1 tsp Sea salt 1 tsp Coconut sugar (or just regular sugar) 2 g Active dried yeast (or 5 grams fresh yeast)

1. Quarter the figs, place in a small bowl with the tea bag, cinnamon stick and tumeric if using. Pour over the hot water and leave to infuse for about 15 minutes. Remove the cinnamon stick and tea bag.
2. Mix the flours, salt, sugar and dried yeast in a mixing bowl. Pour in the figs with the soaking water, mix well with a large spoon, do not knead. Cover the dough and leave to rise at room temperature for about 16-20 hours until its surface covered with bubbles. Mine took 16 hours, but if your room is cooler than 21C/70F, the bread will need longer to rise.
3. Dust a 20cm round or 22cm oval banneton. You can use other types of bread proofing baskets as well. Set aside.
4. Turn out the dough on a well-floured work surface. Fold the dough in towards the centre all the way round. Turn the dough, shape into an oval or a round, place seam-side down in the prepared proofing basket, cover and leave to rise again for about 30 minutes.
5. Meanwhile, place a Dutch oven with the lid in the bottom half of the oven. Preheat the oven to 250C/480F.
6. Once the oven is hot, carefully remove the lid and well flour the base of the Dutch oven. Turn the dough upside down out of the proofing basket into the hot Dutch oven, put the lid on.
7. Bake for 25 minutes. Remove the lid and bake for a further 20 minutes until bread has become golden brown and crusty. Remove the bread out of the Dutch oven and cool on a rack.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com