Page 138 - Passion4Baking The Magazine

FAVOURITEInstagram 3 ¼ CUPS (410 g) ALL-PURPOSE FLOUR
1 CUP (125 g) WHOLE WHEAT FLOUR
ACCOUNTS ½ tsp ACTIVE DRY YEAST
5 DRIED FIGS
Pecan 2 ¼ CUP (500 ml) WATER
&Fig 1 HANDFUL TOASTED PECANS
1 GENEROUS tbsp HONEY
NO KNEAD BREAD Combine the flours in a large bowl. Roughly chop
the pecans and toast in a dry pan over a low/
medium heat for about 5 minutes.
Cut the figs into small pieces with a pair of
scissors, and add to the bowl with the toasted
pecans. Mix well.
Make a well in the centre of the mixture and pour
in the water, mixing well until the mixture comes
together into a wet dough.
Cover the bowl with a clean kitchen towel and
place in a draft free room to rest for 12-18 hours.
After the resting period, flour a large sheet of
baking paper placed on your work surface, and
tip out the dough.
Fold the “corners” of the dough in towards the
middle with a spatula, and repeat the folding
process three times. Cover the dough with
the bowl turned upside down, and let it rest for
another 2 hours at room temperature.
Half an hour before the dough is ready to be
baked, turn on the oven to 480°F (250°C) and
place a cast-iron pan with a lid in the oven.
When the dough is ready, remove the pan from
the oven, take off the lid and generously flour
the bottom of the pan. Tip in the dough, don't be
discouraged if the dough seems too wet, simply
scrape it off with a spatula and arrange in the
middle of the pan. Put on the lid, turn the heat
down to 430°F (220°C) and put the pan in the
oven. Bake for 30 minutes. Take off the lid and
bake for another 15 minutes. The bread will now
have a lovely golden crust.
The bread is ready to serve after a few
minutes’ rest on a wire rack. Marte suggests
serving it while still warm, sliced with butter
and marmalade.

138 Passionforbaking.com