400g light rye leaven
400g light rye flour
250g water (from the tap stood overnight)
200g figs, whole.
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.