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Fig, Spelt and Pumpkin Sourdough Bread

This is a great combination flour with lovely soft figs and crunchy, oily, super healthy pumpkin seeds. The very good thing about making this bread is that it can be made and baked on the day! Excellent toasted with butter or sliced with good cheese and chutney. Delicious and very special!

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312gr Shipton Mill Fig, Spelt and Pumpkin Flour

78gr spelt flour

60gr white bread flour


250gr water (above room temperature/ 26 - 27 º C)

100gr active starter

10gr salt



Mix all ingredients together - rest for 1 hour

#1 fold (all four sides) - rest for 30 mins

#2 fold - rest for 45 mins

#3 fold - rest for 45 mins

After the third fold, let the dough rest for 4 hours, covered with cling film and a tea towel and away from draughts and desrtuctions. 

Pre shape - rest for 10 mins

Shape and put in floured bannetone and rest for 30 mins

Bake in a preheated and very hot oven WITH A WATER BATH AND STEAM 240º C FOR 20 mins

Remove the pan with water and bake WITHOUT STEAM 210º C FOR 10 mins

It should sound hollow at the bottom when tapped. 

Let it rest covered in a cooling rack. 


Enjoy and let me know how it goes if/ when you make this bread. 


Stav Bee




Added by: stavb

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