Fig and Walnut Artisan Bread

Ingredients

• 3 1/2 cups bread flour
• 2 teaspoons kosher salt
• 1/2 teaspoon active dry yeast
• 1 1/2 cups water, room temperature
• 1 cup dried figs, stemmed and roughly chopped
• 3/4 cup walnuts, toasted and roughly chopped
• 1 tablespoon honey
• 1 tablespoon cornmeal, for dusting

Method

1. 1

   In a large bowl, whisk together the bread flour, kosher salt, and active dry yeast.

2. 2

   Add the water and honey, stirring with a wooden spoon or spatula until a shaggy, sticky dough forms with no dry flour remaining.

3. 3

   Add the chopped dried figs and toasted walnuts, folding the dough over itself until they are evenly distributed.

4. 4

   Cover the bowl with plastic wrap and let the dough rise at room temperature until doubled in size and bubbly on top.

5. 5

   Turn the dough out onto a well-floured surface and fold it over itself a few times to shape into a round loaf, tucking the edges under.

6. 6

   Place the shaped dough on a piece of parchment paper, dust the top with flour, and cover loosely with a towel. Let it rest until slightly puffed.

   30:00 · Second rise
7. 7

   About 30 minutes before baking, place a Dutch oven with its lid on the middle rack of the oven and preheat to 450°F.

   30:00 · Preheat oven with Dutch oven inside
8. 8

   Sprinkle the cornmeal onto the parchment around the dough, then carefully lift the parchment and dough into the hot Dutch oven.

9. 9

   Score the top of the dough with a sharp knife or lame, cover with the lid, and bake.

   30:00 · Covered bake
10. 10

    Remove the lid and continue baking until the crust is deep golden brown and the loaf sounds hollow when tapped.

    15:00 · Uncovered bake
11. 11

    Transfer the loaf to a wire rack and cool completely before slicing to allow the crumb to set.