Fig and Raisin Bread
This straightforward fig and raisin bread only needs to rise for about 3 hours before being shaped into a batard, proofed, and baked for only 20 minutes.
yeast is dissolved in warm water.
To make yeast active, add sugar.
Add the salt, then the bread flour.
Mix well after adding the figs and raisins.
Work the dough for ten minutes or so.
Place in a sizable glass bowl, then wrap in plastic.
Allow to rise for 3–4 hours.
On a floured surface, spread the dough out.
Take the dough’s farthest side in your hand, and fold it inward about 3/4 of the way.
The final quarter of the dough is folded completely back over the opposite side to form a torpedo or batard shape.
To seal the seam, apply pressure with the side of your palm.