Fig, Spelt and Pumpkin seed sourdough

Beautiful fig, spelt and pumpkin seed sourdough loaves - different style on the shape and scoring but same batch.

This bread used a mix of  https://www.shipton-mill.com/flour-direct/organic-spelt-fig-and-pumpkin-seed-flour.htm with organic white flour to enjoy the flavour but keep it light.

300g Fig, Spelt and Pumpkin seed flour

700g Organic White flour

20g salt

650ml water

Mix and autolyse for 1hr 

Then 150g of my active starter 

Stretch and fold until 'window paneing' - 4 this time

Bulk rise of 25-30% then shaped and transferred to bannetons over night

In the morning - score to taste, spray with water and then baked in inverted cast iron pot at 260degC for 20 mins

Remove lid and bake for further 20mins at 220degC

Cool for 1hr before eating

Added by: Nick Webborn

Related products

Organic Fig, Spelt and Pumpkin Seed Flour (420)
Our fig, spelt and pumpkin seed flour blend is made using sun-dried Calimyrna figs which are prized for their natural sweetness and flavour, grown near the ancient city of Ephesus in Turkey.

White Spelt Flour (non-organic) (418)
Spelt is an ancient grain closely related to Emmer.

Spelt Wholemeal Flour (non-organic) (417)
Spelt grain is a cereal that has been found by archaeologists in many prehistoric sites and later became popular in Roman times.

Seeded White Organic Flour (419)
Into each of the five seeds contained in this flour, the plants have concentrated all the nutrients for future life.

Bread Proving Basket - Small/Large Oval
Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan.

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