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Honey Spiced Fig + Hazelnut Sourdough

Our Basic Sourdough Boule recipe is incredibly versatile. You can add cheese, roasted garlic, herbs, spices, and so much more to change it up and make your loaf a bit more special. Here we have a recipe for Honey Spiced Fig and Hazelnut Sourdough. This could be easily swapped out for any dried fruit or nut you have on hand. 

Honey Spiced Figs
1/4 cup (80g) honey
1/4 cup water
1 lemon, peel only
1 cinnamon stick
1/4 tsp cardamom
1/8 tsp ground nutmeg
454g dried figs, halved

Honey Spiced Figs and Hazelnut Sourdough
Yield: two loaves
1000 grams Flourist Sifted Red Spring Wheat Flour
850 grams warm water (between 82-85°F)
175 grams sourdough starter
25 grams salt
200g figs, chopped
100g hazelnuts, coarsely chopped.

For the figs
Cut figs into quarters. Combine all ingredients and bring to a boil. Add figs and cook for 5 minutes. Let cool, then chop roughly.

For the sourdough
Follow the instructions for the Basic Sourdough Boule. Add the figs and the hazelnuts when you are performing your third fold by gently squeezing the inclusions into your dough, similarly to how you add the salt. Mix and then do the third fold. Do not worry if the inclusions are not completely mixed in as they will mix more thoroughly as you perform the rest of the folds.


Alexa Doig

I added extra figs (~ double) and extra nuts (~ 50% more). I also replaced some of the water for the honey-fig soaking liquid The recipe turned out perfectly! I ate the extra figs – they are delicious all of their own.


Why does the recipe call for 454 of figs but only uses 200. Thoughts on scaling down the figs or what to do with the leftovers as to not be wasteful of a pricey ingredient?

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