Fig Fennel Bread at Noah Greenaway blog

Fig Fennel Bread. This bread begins with a stiff levain that you make from a liquid sourdough starter. Courtesy of baker and author flora shedden, this naturally sweet bread was born to be topped with a generous hunk of brie or chaource cheese. This fig and fennel seed sourdough bread takes a couple of days to make, but you are rewarded with two loaves of fragrant and fig filled bread. Fig & fennel sourdough is a lightly sweet and spicy overnight, no knead loaf. Toast the fennel seeds in a dry skillet over medium heat until fragrant (about 1 minute), and then remove the pan from the heat so the fennel seeds don’t scorch. 1400 g (2 loaves) time: 2 hours with a fold at 1 hour. Resting time 6 hours 20 mins. Fig and fennel bread is a delicious, aromatic bread that combines the flavors of sweet figs and fragrant fennel seeds. Flora shedden’s fig & fennel loaf. Eat with butter, cheese or hams. Fig and fennel bread with rye sourdough.

Fig and Fennel Sourdough Daly Bread
from dalybread.co.uk

Courtesy of baker and author flora shedden, this naturally sweet bread was born to be topped with a generous hunk of brie or chaource cheese. Flora shedden’s fig & fennel loaf. 2 hours with a fold at 1 hour. Toast the fennel seeds in a dry skillet over medium heat until fragrant (about 1 minute), and then remove the pan from the heat so the fennel seeds don’t scorch. Fig & fennel sourdough is a lightly sweet and spicy overnight, no knead loaf. 1400 g (2 loaves) time: Eat with butter, cheese or hams. This fig and fennel seed sourdough bread takes a couple of days to make, but you are rewarded with two loaves of fragrant and fig filled bread. Fig and fennel bread with rye sourdough. Fig and fennel bread is a delicious, aromatic bread that combines the flavors of sweet figs and fragrant fennel seeds.

Fig and Fennel Sourdough Daly Bread

Fig Fennel Bread Toast the fennel seeds in a dry skillet over medium heat until fragrant (about 1 minute), and then remove the pan from the heat so the fennel seeds don’t scorch. This fig and fennel seed sourdough bread takes a couple of days to make, but you are rewarded with two loaves of fragrant and fig filled bread. Fig and fennel bread is a delicious, aromatic bread that combines the flavors of sweet figs and fragrant fennel seeds. Toast the fennel seeds in a dry skillet over medium heat until fragrant (about 1 minute), and then remove the pan from the heat so the fennel seeds don’t scorch. Fig & fennel sourdough is a lightly sweet and spicy overnight, no knead loaf. This bread begins with a stiff levain that you make from a liquid sourdough starter. Flora shedden’s fig & fennel loaf. Eat with butter, cheese or hams. Resting time 6 hours 20 mins. Fig and fennel bread with rye sourdough. Courtesy of baker and author flora shedden, this naturally sweet bread was born to be topped with a generous hunk of brie or chaource cheese. 2 hours with a fold at 1 hour. 1400 g (2 loaves) time:

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