Orange, Pecan, And Fig Sourdough Batards

Let's Cook

1. Step 1.

   In a large mixing bowl, combine 5 ounces (about 1 cup) whole white wheat flour and ½ cup sourdough starter. Add ½ cup lukewarm water a little at a time, stirring vigorously with a Danish dough whisk or spoon until the mixture resembles stretchy muffin batter. Cover the bowl with a plastic bag and a dish towel.

2. Step 2.

   In a separate medium bowl, combine 5 ounces (about 1 cup) whole white wheat flour, 5 ounces (about 1 cup) whole wheat flour, and 1 tablespoon fine sea salt. Add 1 cup lukewarm water a little at a time, stirring until all flour is wet and the mixture is thicker than the sponge, like sticky cookie dough. Cover with a plastic bag and a dish towel.

3. Step 3.

   Let both the sponge and soaker rest on the counter for 8 to 10 hours (up to 12 is okay).

4. Step 4.

   After the rest, check the sponge: it should have a few bubbles and stretch like taffy when stirred. In a small bowl, combine 2 to 3 tablespoons lukewarm water and a pinch of the 3 tablespoons brown sugar. Sprinkle ¼ to ½ teaspoon active dry yeast over the water, let it sit for 5 minutes until bubbly and active.

5. Step 5.

   Add the yeast mixture, the remaining scant 3 tablespoons brown sugar, 1½ teaspoons ground cardamom, and 1 tablespoon orange zest to the sponge. Stir vigorously for 1 minute, then let the mixture sit for 10 to 15 minutes if possible.

6. Step 6.

   Stir the soaked whole grain flours (the soaker) into the active sponge, adding a small portion at a time and stirring until the dough is mostly even. This requires some effort.

7. Step 7.

   Start adding 2.5 to 3.75 ounces (½ to ¾ cup) unbleached white flour, ¼ cup at a time, stirring first then using floured hands to fold the dough into itself. Once the dough comes together, turn it out onto a floured surface and fold it in on itself, turning and folding for 2 to 3 minutes, until the dough bounces back when pressed. Try not to add more flour than necessary to prevent stickiness.

8. Step 8.

   Flatten the dough, sprinkle ½ cup chopped dried figs and ½ cup chopped pecans on top, and gently press them in. Fold the dough in half to cover the additions, then knead a few times until evenly distributed.

9. Step 9.

   Clean and dry the large bowl, lightly coat it with ½ teaspoon extra-virgin olive oil, and place the dough in the bowl. Turn the dough over once or twice to oil the surface. Cover with the same plastic and dish towel, and set in a warm place (78 to 82°F) to rise for 1½ to 2 hours.

10. Step 10.

    Place a pizza stone in the oven and preheat to 500°F. Turn the risen dough out onto a lightly floured surface, press it gently, and divide into two equal parts (about 1¼ pounds each). Press each part into an 8x6-inch rectangle.

11. Step 11.

    For each rectangle, fold the top long side toward the center, then fold the bottom long side in to meet the center. Fold the bottom half onto the top half and press the seam together with the heel of your hand or fingertips. Gently rock and roll the loaf to form a 9- to 10-inch batard with slightly tapered ends.

12. Step 12.

    Lightly dust a pizza peel with 2 tablespoons cornmeal and place the batards on the peel. Cover loosely with a plastic bag and let rest on the counter for 30 to 60 minutes.

13. Step 13.

    Score the top of each loaf with 3 or 4 angled lines. Slide the loaves onto the preheated pizza stone. Lower the oven heat to 450°F and bake for 15 to 20 minutes, until the internal temperature reaches 190 to 210°F and the bread sounds hollow when thumped. For a crisper crust, spray the loaves with water a couple of times during baking.

14. Step 14.

    Remove the loaves from the oven to a cooling rack and cool at least 1 hour before slicing.