Fig and Raisin Spiced Sourdough
1/2 the quantity of the Wholewheat Sourdough Dough
200g Figs and Raisins (or sultanas)
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cardamom
Semolina flour for dusting
Soak fruit in boiling water until needed (at least 30 min)
Once you have kneaded and proved the sourdough dough till you can make a window, fold in the fruit.
Prove for 1 hour covered in a warm (25degC) place.
Prove for approx 20-30 minutes until ready.
The loaves are proved when they bounce back slowly after a finger is pressed into them.
Score the loaves and slide onto baking stone in oven, spraying oven with water and dropping ice cubes into tray in the bottom of the oven.
Bake for 15 minutes then turn loaves and bake for another 10-15 minutes.
The loaves should sound hollow when tapped underneath.