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🍯 Honey-Fig & Walnut Sourdough Loaf Rustic • Nutty • Golden

This loaf is like a cozy hug from your oven 🥖✨ — sweet, earthy, and full of character. Caramelized figs melt into the crumb, toasted walnuts add buttery crunch, and a drizzle of honey gives a glossy golden crust that smells heavenly.

Each slice has that perfect balance: chewy figs, rich walnuts, and just enough honey sweetness to make it shine without being heavy. The sourdough tang adds depth, while the overnight proof creates a soft, open crumb with a delicate aroma that fills your kitchen.

⏰ Suggested Timeline

Time	Step
8:00 AM	Mix flour, starter, and 340 g of water. Cover and rest for 1 hour (autolyze).
9:00 AM	Add honey and salt dissolved in 30 g of water. Mix until smooth.
9:30 AM	Perform the first coil fold.
10:00 AM	Perform second coil fold and add figs + walnuts using the inclusion method.
10:30 AM	Third coil fold — dough will start to feel elastic and airy.
12:30 PM	End of bulk fermentation — dough should have risen 60–70% and feel puffy.
12:45 PM	Pre-shape, rest 20 minutes, then final shape. Place into a floured banneton.
1:15 PM	Cover and refrigerate 8–12 hours for cold proof.
Next Morning, 8:00 AM	Preheat Dutch oven to 475°F. Score and bake 20 min covered, 25 min uncovered at 450°F. Cool 1 hour before slicing.

🕒 Tip: Use the timeline as a guide — times can shift slightly depending on your kitchen temperature and starter activity.

🧰 Equipment

Click to expand the equipment list

Digital kitchen scale
Large mixing bowl or dough tub
Bench scraper
Danish whisk or dough whisk
Banneton basket (round or oval)
Parchment paper
Lame or razor for scoring
Dutch oven (5–6 qt)
Cooling rack

Honey fig walnut sourdough with golden crust, caramelized figs, and crunchy walnuts, an artisan loaf made easy with gentle coil folds.

💪 Why Coil Folds?

Coil folds are like a gentle hug for your dough 🤗. Instead of pulling and stretching, you lift the dough from underneath and let it drape, tucking the ends under. This builds structure evenly without tearing, keeps your air pockets intact, and is perfect for doughs that include honey or sticky fruit.

Stretch-and-folds can be too aggressive once inclusions are added, while coil folds preserve strength and give that airy, custardy crumb with fewer tears or streaks.

🍈 How to Add Figs & Walnuts

Add your inclusions after the second coil fold — when the dough is strong but still pliable. Sprinkle half the chopped figs and walnuts evenly over the top, fold one side over the center, add the rest, then fold the opposite side.

Finish with a gentle coil fold to trap them. The next fold will distribute them naturally, creating an even marbled pattern throughout the loaf instead of large clumps or streaks.

🍞 Serving Ideas

Serve warm with brie, blue cheese, or whipped ricotta 🧀
Drizzle with honey + butter for breakfast
Use for French toast with caramelized figs
Pair with soups or autumn salads

✨ Variations

Swap figs for dates or dried cherries
Add orange zest or rosemary for Mediterranean flair
Use hazelnuts or pecans instead of walnuts

🧠 Troubleshooting

Crust too dark? Uncover 5 minutes earlier or bake the final stage at 440°F.
Dense crumb? Bulk longer until the dough feels airy and jiggly.
Sticky dough? Use damp hands during folds.
Figs clumping? Pat dry and stagger during inclusions.

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🍯 Honey-Fig & Walnut Sourdough Loaf

🌾 Honey-Fig & Walnut Sourdough Loaf — with ingredients, equipment, step-by-step instructions, coil-fold explanation, inclusion technique, SEO keyword + meta, and serving/storage notes.

Prep Time30

Cook Time45

Proofing & Resting Time12

Total Time13 15

Course: Breads

Cuisine: French

Keyword: artisan sourdough bread, honey fig sourdough bread, sourdough fig bread, sweet sourdough bread

Servings: loaf

Calories: 2652kcal

Author: Tiffany bendayan

Ingredients

420 g bread flour
80 g whole-wheat flour
370 g water
100 g active sourdough starter 100 % hydration
30 g honey
9 g fine sea salt
90 g dried figs chopped
70 g toasted walnuts chopped

Instructions

In a large bowl, combine bread flour, whole-wheat flour, 340 g water, and the active starter. Mix until no dry flour remains. Cover and rest 1 hour (autolyse).
Dissolve honey and salt in the remaining 30 g water. Pour over dough and mix or pinch until smooth and elastic.
Perform 3–4 coil folds every 30 minutes.
After the second coil fold, sprinkle half the figs and walnuts evenly over the top. Fold one side of the dough over the center, sprinkle the rest, and fold the other side over. Then lift for a gentle coil fold to trap the inclusions inside. The next fold will distribute them evenly without crushing.
Continue bulk until dough rises about 50–75 %, looks puffy, and jiggles when moved.
Turn dough onto a lightly floured surface, shape loosely, and rest 20 minutes.
Shape into a tight round or batard. Place seam-up in a floured banneton, cover, and refrigerate 8–12 hours.
Preheat Dutch oven to 475 °F (246 °C). Score the loaf and bake 20 min covered, then 25 min uncovered at 450 °F (232 °C) until deep golden. Optional: brush crust with 1 tsp honey mixed with 1 tsp hot water for a light sheen.
Let cool on a rack at least 1 hour before slicing to preserve crumb texture.

Notes

🌰 The figs caramelize beautifully, creating sweet pockets throughout the crumb.
🍯 Honey promotes browning — if the crust darkens too quickly, uncover 5 min earlier.
💪 Coil folds keep the dough strong without degassing; avoid kneading once fruit is added.
🫙 Store loaf cut-side down on a board for 24 h, then in a paper bag up to 3 days or freeze slices for longer storage.
🍞 Serve with brie, ricotta, or butter with sea salt — perfection!

Nutrition

Honey-Fig & Walnut Sourdough Loaf