The recipe for Maison Kayser’s famous Fig Bread

Éric Kayser celebrates the sunny days by teaching you how to make this delicious bread filled with sun-drenched figs.
This bread is perfect for breakfast with salted butter, as an appetizer with foie gras, or with a soft or blue cheese for a sweet and savory flavor.

The Recipe:
Put the flour into your mixer.
Add the yeast on one side.
And the salt on the other.
Then, add the sourdough starter.
Finally, add the water.
Mix for 3 to 5 minutes on the first speed.

Switch to the second speed for 4 to 5 minutes.

Return to the first speed.
Add the butter.
Then add the figs until the dough detaches from the sides of the mixer bowl.

Stop the mixer and remove the dough.
Place it into a floured bowl.
Take its temperature, which should be between 23-24°C.
Cover it with a clean cloth.
Let it rest for 2 hours.

Divide the dough into 4 pieces of 280g each.
Gently flatten them.
Shape them into balls.
Let them rest for 30 minutes.

Turn your dough balls over.
Flatten them slightly with the palm of your hand.
Roll them out on your floured work surface to form elongated shapes.
Ensure the seams are well sealed; if not, pinch them closed with your fingers.

Score your breads.
Cover them and let them rest for 1 hour.

Check if your dough has proofed enough by pressing lightly with your fingertips.
Moisten your breads with a brush and a bit of water.

Bake for 20 minutes at 230°C.

Bon appétit.
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