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Rye Dough with Figs

Ingredients

400g light rye leaven

400g light rye flour

250g water (from the tap stood overnight)

10g salt

200g figs, whole.

Method

Mix all ingredients in a large bowl. The mix will be wet. Cover and leave for two hours. Shape and place in a well floured banneton leave for 45 mins.

Bake at 220'C for 35 mins. If you have an oven thermometer around 98'C internal temp.

The leaven is 200g light rye starter plus 120g rye flour plus 120g water mixed 12 hours in advance.