Weizenbrot with Figs – Sourdough Wheat Bread Recipe

Rustic wheat sourdough loaf with rehydrated dried figs. Detailed schedule, scientific notes on hydration and timing, plus troubleshooting for fig inclusions.

At a Glance

Difficulty
medium
Active Time
40 minutes
Total Time
18-28 hours (includes cold retard)
Yield
1 loaf (~850–950 g)

A medium-crust wheat sourdough studded with rehydrated dried figs for sweet-tart pockets. Rehydrating figs and folding them late preserves gluten structure while allowing even fruit distribution; enzymes in the starter also help convert fig starches to sugars, enhancing caramelization during baking[1][7].

✓ Rehydrated figs folded in late to avoid dense spots[1] ✓ Autolyse improves extensibility for higher hydration dough[2] ✓ Flexible schedule with overnight cold proof[3][6]

Not suitable if:

Ingredients

Weigh all ingredients on a kitchen scale. Use grams for consistency—percentages refer to baker's percentages based on total flour weight[2].

Ingredient Amount % Note
Strong white wheat flour (bread flour) 600g 100% Use 11–13% protein for structure
Water 450g 75% Adjust ±2% based on flour; dough should be extensible but not collapsing
Active sourdough starter (100% hydration) 150g 25% Fully active (peak or within 1–2 hours of peak)[3]
Salt 12g 2% Add after autolyse to avoid slowing enzymatic activity
Dried figs (whole or halves) 120g (soaked weight) 20% Soak overnight in warm water or rum; chop into 1 cm pieces before folding in[1][7]

Schedule

Advanced Weekend Schedule

Autolyse + daytime bulk, overnight cold retard for convenience

Day 1 morning Feed starter so it's ready in 6–8 hours
Day 1 early afternoon Autolyse: mix flour and water, rest 30–60 min (30-60 min)
Day 1 mid afternoon Add starter and salt, begin bulk fermentation with coil folds or stretch-and-folds every 30–45 min for first 2 hours (3-4 hours total bulk)
Day 1 late afternoon Fold in rehydrated, chopped figs during a gentle fold (last 1–2 folds)
Day 1 evening Pre-shape and bench rest 20 min, final shape and place in floured [banneton](https://amzn.to/4sNHBYO)
Night (retard) Refrigerate 10–14 hours
Day 2 morning Preheat oven with [Dutch oven](https://amzn.to/4sVhKhN) and bake (50-70 min)

Weeknight Shortcut

Mix in the evening, bulk overnight (cool room), shape in morning and bake

Evening Mix flour, water, starter; short bulk with 2 folds, refrigerate
Morning Fold in figs, shape, proof 1–2 hours at room temp (1–2 hours)
Morning later Bake in preheated [Dutch oven](https://amzn.to/4sVhKhN)

💡 Tips

  • If bulk fermentation is progressing too quickly, move dough to the fridge to slow activity[3][6].
  • Keep fig additions ≤20% by flour weight; higher amounts can slow fermentation and make the crumb dense[7].

Step by Step

1

Autolyse

Combine flour and water in a large mixing bowl until no dry flour remains. Cover and rest 30–60 minutes to allow enzymatic hydration and gluten formation[2].

✓ Visual check: Dough surface looks hydrated and slightly glossy; extensibility improved
⚠️ Common mistake: Skipping autolyse → tougher dough and poorer extensibility

⏱ 30-60 minutes

2

Add starter and salt

Add your active [starter] and salt; mix until incorporated. Use a dough scraper or fold until cohesive. Keep dough temperature ~24°C (75°F) for predictable fermentation[2].

✓ Visual check: Dough pulls together into a slightly sticky mass

⏱ 5-10 minutes

3

Bulk fermentation with folds

Perform 3–4 sets of coil folds or stretch-and-folds at 30–45 min intervals to build structure without intensive kneading[2]. During the last fold, gently fold in chopped, rehydrated figs so they are evenly distributed but not smashed[1][7].

✓ Visual check: Dough shows strength, surface bubbles, and holds shape better after folds
⚠️ Common mistake: Adding unsoaked or very dry figs can create dry pockets and inhibit gluten development[1]

⏱ 3-5 hours depending on temperature

4

Pre-shape and bench rest

Turn dough onto a lightly floured surface and pre-shape into a loose boule/oblong. Rest 20–30 minutes to relax gluten for final shaping. Use a dough scraper to help handle sticky dough.

✓ Visual check: Dough relaxes and is easier to tension

⏱ 20-30 minutes

5

Final shape and proof

Shape into desired loaf, creating surface tension to support oven spring. Place seam-side up in a well-floured banneton. Proof at room temp for 1.5–2 hours or retard in fridge 10–14 hours for flavor development[3][6].

✓ Visual check: Loaf has increased in volume and passes a gentle poke test (springs back slowly)

⏱ 1.5–14 hours (depending on room vs fridge)

6

Bake with steam

Preheat oven and your Dutch oven to 250°C/480°F for 30–45 minutes. Turn loaf onto parchment paper, score with a bread lame and place into the hot pot. Bake covered 15–20 min, then reduce to 200°C/400°F, remove lid and bake 25–35 min until crust is well browned. Use an instant-read thermometer to confirm internal temp 96–98°C (205–208°F)[6].

✓ Visual check: Strong oven spring, deep caramelized crust, figs visible beneath crust where they peaked

⏱ 45–60 minutes

7

Cool before slicing

Transfer loaf to a rack using oven mitts. Cool at least 2 hours — cutting earlier gives a gummy crumb because starches haven't finished setting[6].

✓ Visual check: Loaf is cool to the touch and fig pockets have set

⏱ 2+ hours

Tips & Variations

Variations

Fig & Fennel

Add 1 tsp toasted fennel seeds folded with figs

→ Adds aromatic complexity

Honey-sweetened

Stir 1 tbsp honey into the water

→ Softer crust and faster browning

Spelt blend

Replace 150g of bread flour with spelt for nuttiness

→ Softer crumb with rustic flavor

Pro Tips

  • 💡 Rehydrate figs in warm water (or spirits) for at least 2–6 hours; overnight if possible to avoid dry pockets[1].
  • 💡 Fold figs in during the last 1–2 folds to keep them intact and prevent fermentation slowdown[1][7].
  • 💡 Limit total fig weight to ~20% of flour to maintain dough strength; higher amounts can reduce oven spring[7].
  • 💡 If you want extra crust shine, brush with water right after baking and return to oven off for a minute (optional).

Common Issues

Common issues and quick fixes:

Storage

Counter in a bread bag

3-5 days

Keep cut side down; figs retain moisture so expect softer slices

Linen-wrapped

3-4 days

Linen breathes and slows mold

Freezing

3 months

Slice before freezing and toast slices from frozen

⚠️ Avoid storing the loaf in the fridge — it accelerates staling due to starch retrogradation[6].

Sources

  1. [1]
    kochbar.de (user collection) – Brot mit Feigen und Sauerteig Rezepte (de) – Link
  2. [2]
    Plötzblog – Weizenbrot (freigeschoben) (Sauerteigrezept) – Link
  3. [3]
    Wiktorija (Chefkoch video) – Brot mit Feigen von Wiktorija | Chefkoch (de) – Link
  4. [4]
    Backstübchen (Chefkoch list) – Weizenbrot mit Sauerteig – Anfänger-Rezept — Backstübchen (de) – Link
  5. [5]
    Das Backstübchen – Weizensauerteigbrot backen – Anleitung & Tipps für Perfektion (de) – Link
  6. [6]
    Wanderhunger – Einfaches Weizen-Sauerteigbrot selber backen | WANDERHUNGER (de) – Link
  7. [7]
    Brot-backen.de – Sourdough Fig Bread (en) – Link