Fig And Fennel Bread With Rye Sourdough

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Wild Yeast
Nutrition per serving    (USDA % daily values)
CAL
481
FAT
7%
CHOL
0%
SOD
77%

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Ingredients for 4 servings

108 gm For Fig puree,dried figs,coarsely chopped

72 gm hot water

431 gm For Final Dough,Flour

48 gm coarse semolina flour

214 gm Water

11.5 gm Salt

12 gm barley malt syrup

266 gm mature 100 % - hydration sourdough starter

All of the fig puree

251 gm Dried Figs

7 gm whole fennel seeds

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