Fig Bread Rolls
Ingredients
For the Biga (Starter)
- 200 g flour (oat, Manitoba, or pastry flour / T45)
- 5 g active dry yeast (or 15 g fresh yeast)
- 130 ml (13 cl) water
For the Dough
- The prepared biga
- 100 g semi-whole wheat flour (T80)
- 20 g whole wheat flour (T110) or 120 g pastry flour (T45)
- 100 g traditional bread flour (T65)
- Additional bread flour (T65), for dusting the work surface
- 120 g dried figs, chopped
- 30 g raisins
- 40 g honey
- 140 ml (14 cl) water
- 10 g fine salt
Instructions
- Prepare the biga: In a small bowl, combine the flour, yeast, and water. Mix until cohesive and let ferment until doubled and bubbly.
- In a large mixing bowl, add the remaining water, chopped figs, raisins, honey, and salt on one side, then pour the flours on the opposite side without mixing immediately. This allows the dried fruit to absorb moisture so it blends seamlessly into the dough.
- Once the biga is ready, add it to the bowl. Knead for about 5 minutes until the dough becomes cohesive, elastic, and pulls away cleanly from the sides of the bowl.
- Shape the dough into a smooth ball, cover the bowl with plastic wrap, and let it rise in a warm spot for about 1 hour, or until it has doubled in volume.
- Turn the dough out onto a lightly floured work surface. Weigh the total mass and divide into 10 equal portions. Shape each portion into a neat ball by tucking the edges underneath, then gently rolling it beneath the palm of your hand without pressing down too hard.
- Arrange the dough balls on a baking sheet lined with parchment paper. Score the tops with a sharp knife or razor and lightly dust with flour. Place the baking sheet into the unheated oven and let proof for approximately 30 minutes.
- Remove the rolls from the oven and preheat it to 220°C (425°F). Place a shallow, oven-safe dish filled with water on the bottom rack to generate steam.
- Once the oven is fully preheated, carefully remove the water dish and place the rolls inside.
- Bake for about 20 minutes, until the rolls have puffed, developed a golden crust, and sound hollow when tapped on the bottom.
- Transfer to a wire cooling rack and let cool completely before enjoying.
Storage note: These rolls keep well for 1 to 2 days wrapped in paper. They may dry out slightly over time, but they remain delicious (especially when toasted).