Now that I’ve started feeling comfortable with the basics of sourdough bread baking (and to think it was only a few short months back when I thought I would never be able to express this sentiment!), I’ve begun experimenting a bit. I let myself be inspired by a cranberry and walnut loaf from the excellent Maurizio at The Perfect Loaf. Except I substituted figs for cranberries. It worked out well nonetheless.
The only problem with a loaf like this is that it is so good with cheese that you will end up eating much more cheese than you intended. All the time. Luckily, I figured out that such problems can be alleviated by bringing half the bake to lab meeting on Monday morning. No one has complained about it so far. At least not in the lab (and Paulus, you know we can’t fit it all in the freezer). So there we are.
I’ll just leave you with the pictures.