Shaping Fig and Pistachio Sourdough | Sourdough Recipe #Shorts

This bread has an incredible pistachio flavour from the nuts and paste which are complemented by the sweetness of the dried figs. I love making this dough just as much as I love eating it. I am using a pure pistachio paste in the dough but if you do not have that or can't access it you can omit it or use any nut butter. The figs are soaked by pouring boiling water over them to soften them a bit which helps them blend into the dough better.
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👇 Dough Deets 👇
75% bread flour
25% whole wheat
15% dried figs
82% hydration
18% toasted pistachios
4% pistachio puree
2% salt
15% levain
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Directions:
Mix by hand or machine until the dough is moderately developed and then mix in the pistachio paste. The fruits and nuts can be added at the end of mixing, during the first fold or lamination.
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👇 Dough Schedule 👇
Bulk fermentation - 3.5-4 hours.
Folds - 2 folds, one at 90 minutes and the second after 150 minutes. Bench rest - 25-30 minutes.
Final shape batard or boule.
Cold Proof 🥶
Bake hot! 🔥

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