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Yield 4 loaves
1 cup Cool water
1 oz. Fresh yeast
18 oz. Sour dough starter
1 1/2 lbs. Bread flour
8 ozs. Sugar
1/2 oz. Salt
1/2 oz. Anise seeds
1 lb. Chopped figs
1 lb. Chopped Walnuts
Combine water, yeast, and starter.
Mix with dough hook for 1 minute. Add flour, salt, and sugar
and mix on medium speed until dough temperature is 75 F.
Add the remaining ingredients and continue to mix until all
ingredients are evenly incorporated. Place in an oiled tub
and cover. Refrigerate for 24 hours.
Punch down, scale, and bench. Shape into loaves and let rise in proofing
baskets. Turn out onto a peel, score top, and slide onto oven hearth that
has been heated to 450. Steam bread and let bake for about 35 minutes.
Remove from oven and let cool.
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