Fig & Raisin Sourdough Bread Recipe

Fig & Raisin Sourdough Bread Recipe

5 Jul 2025

A rustic artisan loaf crafted for depth of flavour and visual appeal, this Fig & Raisin Sourdough combines the high tolerance of SwissBake® Type 55 Flour and le’sourdo® Durum Native with a soft crumb, delicate sweet aroma balanced against a light artisan tang, perfect for both breakfast buffets, seasonal / special menus and fine bakery menus.

5 Jul 2025

Bake Temp 260-230
Mixing Time 9-11 mins
Bake Time 40-50 mins
Prep Time 180-240 mins
PRODUCT SPOTLIGHT

Ingredients

  • SwissBake® T55 Flour – 900g 
  • le’sourdo® Durum Native – 100g 
  • Cold Water – 700ml to 750ml (70–75% hydration) 
  • Salt – 20 g 
  • Fresh / Dry Yeast – 30g / 10g  
  • Dried Figs, chopped – 150g 
  • Raisins – 150g 

Method

In a spiral mixer bowl, combine the type 55 flour, Durum Wheat Sourdough Powder, salt, yeast, and 700 ml of cold water. Mix on slow speed for 4 minutes until a rough dough forms. Increase to fast speed and mix for 5–7 minutes until the dough develops a smooth, elastic texture and passes the windowpane test. Adjust with remaining water if needed. Transfer the dough to a lightly oiled container and cover. Let it rest and bulk ferment for 30–45 minutes at ambient temperature. Turn the dough onto a damp surface, stretch into a rectangle, then evenly distribute the chopped figs & raisins. Perform a letter fold to incorporate the inclusions. Return dough to the container and allow it to rise for 35–50 minutes or until well-risen. 

Scale & divide the dough into 4 equal portions (approx. 525g each). Pre-shape into rounds and bench rest for 20 minutes. Shape into boules or bâtards, place seam-side up in well-floured bannetons, and proof covered for 45–60 minutes until they spring back slowly when touched. Preheat the oven to 260°C (500°F) with a baking stone or Dutch oven. Load the loaves and bake with steam for 15–20 minutes, then vent steam and reduce the temperature to 230°C (450°F). Continue baking for another 25–30 minutes until the crust is deep golden brown and internal temperature reaches 93°C to 99°C. Cool completely on wire racks before slicing. 

Recommended Recipes

Lavender Berry Tres Leches Recipe
Lavender Berry Tres Leches Recipe

recipe

Read More
Hot Chocolate Brookie Recipe
Hot Chocolate Brookie Recipe

recipe

Read More
Kunafa Doughnut with Pistachio Ganache
Kunafa Doughnut with Pistachio Ganache

recipe

Read More