Slow fermentation bread with figs and walnuts

ΥΛΙΚΑ

• 1400 g Des Champs flour
• 100 g Mavro Pitirouho
• 3000 g Aloni flour
• 1000 g poolish sourdough starter
• 100 g salt
• 150 g honey
• 40 g yeast
• 3000 g water
• 1000 g dried fruits
• 500 g walnuts

For the poolish sourdough starter:

• 500 g Des Champs flour
• 500 g water
• 0.5 gr. yeast

INSTRUCTIONS

1. Mix all the ingredients together except from the figs and walnuts.
2. Heat the Dark Bran flour in the oven at 180°C for 5-10 minutes.
3. Knead in a dough maker on 1st speed for 5 minutes and on 2nd speed for 3-4 minutes.
4. At the end of the kneading, add the figs and walnuts and knead for 1 more minute.
5. Let the dough rest for 60 minutes at room temperature.
6. Fold in 4.
7. Let the dough rest for 60 minutes at room temperature.
8. Cut the dough into 500 g pieces.
9. Let the dough rest for 10 minutes
10. Knead into the shape of a loaf and put in a slow fermentation basket.
11. Fermentation for 12-24 hours (4°C - 65% humidity).
12. If the dough needs fermentation put it in the oven (32°C - 65% humidity) for as long as needed.
13. Dump onto a baking sheet.
14. Score the dough.
15. Bake for 40-45 minutes in a pizza oven at 210-220°C with steam.

For the poolish sourdough starter:

1. Mix the water with the yeast in a container with a lid.
2. Add the flour and mix well using a whisk.
3. Put the lid on the container and leave it at room temperature for 12-20 hours.