This is how the original “recipe” looked:
And this is my version scaled to 940g:
The dough came out extremely stiff. I needed to add 110g water to the formula above. Could be because I used soft figs rather than dried figs soaked, could be a different sort of dessicated coconut. But us bakers need to be able to adapt …
Usual routine, hand mix, 3 x 10 kneads with 5 minute rests, 4 hours fermentation with folds at hourly intervals. Shape. The intention was to give it 3½ hours proof in basket but after 2 hours it was flying. Half an hour later baked in the Pico 50 minutes, 250C top 220C bottom, steam for 15 minutes. In a convection oven I would have given it a straight 50 minutes at 210C.
I really liked the natural sweetness of this bread which comes mainly from the figs. No added sugar or honey.