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1
Pour boiling water over the figs.
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2
drain and chop nto 1 cm pieces.
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3
Roast the walnuts in a 170C oven without preheating, and crush finely.
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4
Combine the ingredients in a bowl and mix with a dough scraper.
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5
Add water and mix well with the dough scraper.
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6
Add water and mix.
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7
When the dough comes together, remove from the bowl onto a flat surface.
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8
Set aside the bench scraper, and use your hands to knead and roll.
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9
After 5 minutes of kneading, spread out the dough and sprinkle half the amount of figs and walnuts on top.
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10
Roll up the dough, working forward away from your body.
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11
After rolling up the dough, place it with the seam side facing up, and put the remaining figs and walnuts on top.
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12
After placing the figs and walnuts, rotate the dough 90 degrees, and roll it up tightly working away from your body.
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13
Place the rolled dough into a bowl and allow to rise for 40 minutes at 35C, until the dough has risen to 2 ~ 2.5 times its original size.
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14
After the first rise is completed, deflate the dough (punch down gently with your fist).
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15
Flatten the dough, and fold the top and bottom edges towards the center.
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16
Fold in half again Seal the seams tightly and place kitchen parchment paper lines baking tray.
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17
Allow the dough to rise until double the original size at 35C for 25 minutes.
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18
Sprinkle some white (Lys d'Or) or whole wheat flour on the surface and make slash the top of the loaf 3 to 4 times diagonally.
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19
Bake for 20-23 minutes in a preheated oven at 220C.
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20
Done.
