460 g whole wheat sourdough starter (100% hydration)
680 g whole grain spelt flour
800 g whole wheat flour
1000 g water
Combine the ingredients in a large mixing bowl and knead the dough. Set aside for 30 minutes (autolyse). Then mix in:
215 g chopped walnuts
25 g salt
Knead the dough, cover the bowl tightly and refrigerate for 12 hours. Remove the dough from the refrigerator. Flatten and divide the dough.
Stuff each piece of dough with a half of dried fig and shape into balls. Let proof at room temperature for 5-6 hours.
Bake for 20 minutes at 480 F at for 10 minutes at 450 F.
Submitted to Yeastspotting.