Figs bread

Kneading time: 13´/ 15´

Temperature of the dough: 25 ºC.

1st Fermentation of the dough without dividing: 15´

2nd Fermentation of a piece of the divided dough: 20´

3rd Fermentation of a formed piece: +/- 2h 

Baking time: 15´/ 20´

Temperature of the oven: 190 ºC.

METHOD

• Knead all the ingredients except the figs, which we will add at the end of the kneading.
• The final dough should be thin and elastic.
• Once the dough has rested, divide it into pieces with the desired size and round them.
• Once the balls have rested, form the desired shape "bun, stick, loaf".
• Ferment the pieces long enough for them to reach double their initial volume.
• Once the pieces are fermented, paint them with beaten egg and cut if desired.
• Steam bake.