Walnut and Fig Loaf with Wheatmeal Flour

Recipe by: Phillippa Grogan

Ingredients

400g white unbleached flour (13% protein)

100g wheatmeal flour (wholemeal)
10g salt flakes
5g dried yeast
335ml lukewarm water
75g walnut halves
75g figs, roughly chopped if required

Method
1.Preheatovento250Conehourbeforebakingwithabakingstone.Combinefloursandsaltinalargebowl,mixlightly,addyeast.Add
water and mix with one hand until incorporated and it forms a dough, cleaning the bowl with the dough. Place dough on bench.
2. To knead the dough, stretch dough on the bench into a long rectangle, pushing away with one hand and stretching down with another.
Rolltherectangleup,turn90Candturntohaveseamup,repeat3-6 times until the dough looks smooth and the skin starts to tear.
3. To add ingredients, press dough out into a rectangle, add walnuts and figs and roll and tuck each turn in as you roll the dough into a
log. Press out and roll up 3-4 times until ingredients are bursting out. Always turn so seam is up and portrait orientation before pressing
out.
4. Bulk prove: leave covered for 1 hour, under a pyrex bowl or similar.
5. To knock back: Roll dough away from you using the heel of your hand 5-6 times to release air from the dough and develop the gluten
structure. Do this 3 times at 20 minute intervals.
6. To shape dough, flick and tuck 3 times using the kneading method. This will give the dough a uniform structure inside and remove any
large air holes that may be developing.
7. For the final prove: dust a clean chopping board heavily with semolina and place shaped dough on semolina. Cover with a clean large
plastic bag and tuck edges under to make a sealed enclosure. Place in a warm, draft-free place for one hour to 1.5 hours to prove. Dough
should double in size.
8. Sprinkle baking stone in oven with semolina. Uncover dough and using the tip of a serrated knife or a razor blade make 4 slashes
acrosstheloafaboutcmdeep.
9. Carefully transfer dough to baking stone, close oven door quickly. Throw a few pieces of ice into the bottom of the oven and quickly
closetheovendoortocreatesteamanddevelopachewycrust.Turnovendownto200Candbakefor25minutes.Setovendoorajar
with a wooden spoon handle for another five minutes to allow bread to dry out.