Fig Whole Wheat Bread
1.
40g high powder + 200g cold water, stir evenly until there is no lumps. Put it in a small pot, turn on a small fire, stir while heating, turn off the heat when it reaches 65 degrees (stir almost until lines appear), let it cool and cover with plastic wrap (to prevent skin formation), let it cool completely and store in the refrigerator , Refrigerated for later use
2.
Cut figs and walnuts into small pieces for later use
3.
All the ingredients (except butter, figs and walnut kernels) are mixed and mixed into a smooth dough with initial tendons, then add butter and continue to stir until the extended stage; then add figs and walnuts and mix well, cover with plastic wrap and carry out basic fermentation to 2 times the size
4.
Take out the dough and fully vent the dough into 8 equal parts. Roll round one by one, cover with plastic wrap and relax for 15 minutes
5.
Shape it into an olive shape (you can also shape it into other shapes you like), sieve high flour, and finally ferment to 2 times the size (take it out halfway and use a sharp knife to make a line on the dough); preheat the oven to 180 degrees, the middle layer, Bake up and down for 25 minutes
