赤ワイン漬け無花果・胡桃・スペルト小麦の自家製酵母カンパーニュ　最高に美味しい大人のパン！　こねない簡単レシピ

Learn about sourdough starter in the following videos!    • SUB) 天然酵母元種の長期種継ぎ 捨て種のない方法 自家製フルーツ種 ルヴァン・サ...      • 自家製天然酵母元種・サワードウ・ルヴァン種の活性を上げる方法 ６つのコツ  How...      • SUB) 余り種なし！ 酸味の無い天然酵母パンに最適な元種の継続・活性化の方法　No...      • SUB) カンパーニュの具が出ない入れ方を発見！ ライ麦 胡桃 フルーツの天然酵母パ...      • 新しいカンパーニュの焼き方　「折り紙焼き」！コストほぼゼロでダッチオーブンと対等のハ...   [Recipe] 100 g active sourdough 200 g water 200 g bread flour (13.2% protein) 100 g spelt flour 6.5 - 7 g sea salt Walnuts as much as you like Dried figs. as much as you like - reconstitute in red wine and chop in large chunks Red wine: to soak figs- use inexpensive but enjoyable wine 1) Mix all the ingredients of the dough and rest 1 hour 2) Stretch & fold or pull and fold as the video 30 minutes apart x 3 sets 3) Let rise to slightly less than double size 4) Shape as the video and roll the figs and walnuts in. Place in banneton lined with a cloth & rice flour, wrap and cold retard 12 hours 5) Preheat the oven to 450 F / 230 C with a baking sheet in 6) Score the dough, cover with a roast pan or Origami cover* and bake for 20 minutes, cover off 10-15 minutes or until golden ＊Subscribe here:    / @umailab   Please set your notifications (bell icon) as well! The small sized bannetons I use often in my videos are found as below; -7 inch Medium Oval Proofing Basket: https://amzn.to/3OMUBcJ -6 inch Small Oval Proofing Basket: https://amzn.to/3R9X42N As an Amazon associate I earn tiny from qualifying purchases Instagram   / umailab   #sourdoughbread Music: DOVA Syndrome, Epidemic Sound