Make a perfect fig bread recipe to accompany your foie gras.
The foie gras will find its place on many tables for the upcoming holidays.
Whether duck or goose, whole or in block, cooked in can, raw or half-cooked, the choice of the foie gras is a matter in itself and it is another business to choose the bread which accompany.
The latter, if it agrees with the foie gras, intensify the moment of tasting. Of course, everyone's tastes, but it is certain that a sandwich bread or toasted brioche bread will not be able to magnify it.
A gingerbread will marry a foie gras of character, however, be careful that it does not get too sweet in the mouth. In search of authenticity, a country bread or a semi-complete bread will do the job. A rye bread will emphasize the delicacy of the foie gras by its bitterness and a bread with chestnut flour will bring sweetness. For fruity notes, breads with dried fruits provide a perfect harmony and much more subtle than jams or chutney.
With you to choose, and good tasting!
Recipe for fig bread.
500 g flour T55
300 g dried figs
1 sachet of baker's yeast
300 ml of water
10 g of salt
Cut the figs into strips.
Mix in a bowl or a bowl the flour, water (it must be warm, not more than 35 ° C) and salt. Mix the dough and then add the yeast.
Form a ball, let it sit at room temperature under a towel or covered with a stretch film so that the dough rises. It has to double in volume it can take 2 to 3 hours.
Once lifted, degas the dough by kneading well so that there is no air, incorporate the slices of figs, knead again.
Get in shape.
Flour your mold, then drop your dough into it.
Preheat your oven to 240 ° C.
Let the dough rise again for about thirty minutes. Before putting the lid make sharp incisions using a grign on the top of your bread and bake.
Cook for about 35 minutes.
Let cool in the open by removing the lid.
If you bake your bread directly on a plate, do not forget to put a container of water to make a little steam in your oven.
