🍯 Honey-Fig & Walnut Sourdough Loaf

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

🍯 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.

Course Breads

Cuisine French

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

Prep Time 30

Cook Time 45

Proofing & Resting Time 12

Total Time 13 15

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!

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