bread
Japanese No-Knead Fig & Walnut Bread
You may not knead the bread, but you'll need this recipe
Chef Marie Tseng Makes 4 pieces
Ingredients
A
- 30g Golden Flower Mei Kuei Lu (rose wine)
- 60g figs
B
- 250g Blue Jacket Bread Flour
- 3g instant yeast
- 25g sugar
- 15g honey
- 3g salt
- 160g water
- 15ml olive oil or melted butter
- 30g walnuts, chopped
Method
- 1
Soak the figs in the rose wine for at least 2 hours, preferably overnight. Drain, cut into small pieces and set aside.
- 2
In a large container, mix the bread flour, yeast, sugar and salt. Add the honey, water and olive oil and mix until a dough forms.
- 3
Fold in the chopped walnuts and figs.
- 4
Cover and leave at room temperature for 1 hour. When small bubbles form, refrigerate for at least 5 hours (ideally 10 to 18).
- 5
Return the dough to room temperature for another hour.
- 6
Divide into 4 pieces, shape as you like and proof on parchment paper for 50 minutes.
- 7
When doubled, dust with flour and score the tops with a sharp knife.
- 8
Bake in a preheated oven at 190°C for 20 minutes. Cool before serving.
