Slow Winter Baking | Fig, Walnut & Multigrain Rustic Bread скачать в хорошем качестве

Slow Winter Baking | Fig, Walnut & Multigrain Rustic Bread

Even in the depth of winter, Vancouver stays green and gentle — the perfect season for slow baking. Today I’m sharing a ✨ Fig, Walnut & Multigrain Rustic Bread, made with a starter and overnight cold fermentation. Crisp crust, moist crumb, layers of grains and seeds, and a flavor that deepens with every bite. 🥖 Full Ingredients List Starter 120 g bread flour 3 g dry yeast 120 ml warm water (90–95°F) Main Dough 120 g rolled oats 200 g bread flour 1 tsp salt 240 ml warm water (90–95°F) 1/2 tsp dry yeast 1 tbsp extra virgin olive oil Mix-ins 15 g mixed seeds (chia seeds, buckwheat kernels, hulled hemp seeds) 60 ml water (for soaking) 60 g dried figs, chopped 60 g toasted walnuts & pumpkin seeds This is a bread meant to be made slowly, and enjoyed slowly. If you love rustic bread, slow fermentation, and calm kitchen moments, please subscribe to my channel, leave a like, and share your thoughts in the comments. Your support truly means a lot 🤍