Comments on: Fig and Fennel Bread with Rye Sourdough

By: Shrink Food: “F” is for Fennel and… « Dresses & Appetizers

Wed, 06 Oct 2010 20:21:27 +0000

[...] 10. Fennel and Fig Bread via Wild Yeast Appetizer Idea – Fennel and Fig Baguette with Roasted Cherry Tomatoes and Prosciutto – Make a small baguette-sized roll of dough and bake until cooked through. Let cool. Slice baguette, brush with olive oil and bake until slightly crisp, about 5 minutes at 350. Top the fennel and fig baguette with sliced roasted cherry tomatoes, crumbles of crisp prosciutto and olive oil. [...]

By: Mike

Mike — Wed, 21 Jul 2010 13:15:49 +0000

If I wanted to cold retard this would you suggest using less starter and putting it into the fridge earlier in the bulk ferment?

By: Pain aux figues et au fenouil sur levain de seigle — Recettes de Cuisine des Blogs

Mon, 28 Jun 2010 17:29:25 +0000

[...] Visiter Son Blog http://www.bombance.net/ Quand j’ai lu cette belle et bonne recette sur le blog Wild Yeast, j’ai su que j’allais la faire sans tarder car j’adore le mélange seigle, figues et fenouil. Pour voir le billet originel (en anglais) et les photos, cliquer ici. [...]

By: Haley J.

Haley J. — Sat, 06 Jun 2009 21:04:40 +0000

I have quite a few leftover dried figs from making Christopsomos that I have been wondering to use in. This will be perfect! I love the flavor combo of fig and fennel.

By: Caitlin

Caitlin — Sat, 06 Jun 2009 12:14:31 +0000

I’m glad you didn’t have to resort to skydiving This looks wonderful, and challenges are always good, right?

By: Jacqueline

Jacqueline — Sat, 06 Jun 2009 02:48:27 +0000

I’m all for breads that are intensely fennely and figgy. Maybe I could have several thin slices instead of just one?

By: MyKitchenInHalfCups

MyKitchenInHalfCups — Fri, 05 Jun 2009 13:52:47 +0000

Once I pulled the shoot and just floated I loved the sky dive. It was the whizzing free fall that everybody else loves that didn’t appeal to me.

But this bread, that appeals right off the bat to me!

I do like the idea of the three tries, sure that could be changed to suit differing needs. Except so often I seem to need more than three tries ;o)

By: Margie

Margie — Fri, 05 Jun 2009 04:23:41 +0000

This sounds so divine.

By: MC

MC — Thu, 04 Jun 2009 22:34:37 +0000

Just gorgeous, Susan! I’ve made fig breads with fennel seeds before but never with rye. I can’t wait to try it… It must be delicious with a nice goat cheese and a dribble of honey.

By: Claire

Claire — Thu, 04 Jun 2009 18:00:54 +0000

Looks lovely! It’s fun working with a recipe until you get it just the way you like it. Figs are one of my favorite fruits to throw into breads. Do you have a favorite variety?