Make two 450g toast

Starter （make on previous day or 8 days prior)

• 75g bread flour
• 75g water
• 0.5g or 1/2 tsp yeast

Bread Flour/Water Dough

• 510g bread flour
• 90g whole meal flour (or replace it with the same amount of bread flour)
• water 390g

Dough with Fig and Walnuts

• 990g Bread flour/water dough
• 150g starter
• 5g or 1 1/2 tsp yeast
• 12g salt
• 42g honey
• 30g water (if necessary, optional)
• 60g fig, semi-dry
• 60g, raisins, soaked in a little rum if too dry
• 90g, walnuts

Method

• Make the starter – mix 75g bread flour, 75g water and 1/2 teaspoon yeast in a container till no dry flour seen. Cover with the lid and leave in a room temperature overnight or at least 8 hours.
• Add 510g bread flour + 90g whole meal flour with 390g water in the stand mixer. Use speed 3-4. Mix it for about 8 minutes till a rough and well mixed dough. Cover and chill in the fridge for about 1 hour.
• Take out the chilled dough. Move it back to the stand mixer. Add into the starter, yeast, salt and honey. Add water if necessary (save it later use). Start Speed 3 to bring them together. Then move to Speed 5. You shall be able to have 80% gluten well developed. See the window pane.

Keep using Speed 5 for another 2 minutes. Add walnuts, fig and raisins. Use Speed 3 to bring them together.

Divide the dough into two equal pieces. cover and rest for about 20 minutes.

Now shape. Lightly dust the dough if too sticky. Work one piece at a time. Flat once piece, the flip with the bottom side now facing up. Roll it up. Seal the bottom.

Place the two loaves into the toast box. Bottom side down. Proof for about 1 hour till the dough has reached top.

Lightly dust the dough. Use a sharp knife to slash the top. This is optional. Pre heat oven to 450 in fahrenheit. Bake for 25 minutes – over the toast with tin foil after 10 minutes to prevent the top from browning too fast and too dark. Take the toast out and place them in a cooling rack for 30 minutes before use.