Braids with Figs and Walnuts

For 25 braids, each 50 g:
 

• Place the flour in a mixing bowl, add the crumbled yeast and 360g of water, after warming it up to 28°- 30°C.
• Knead the mixture using the dough hook for 3-4 minutes, then add the remaining 40g of water and the salt.
• Add the dried fruit and coarsely chopped figs to the mixture.
• After 1 minute of kneading at minimum speed, turn off the machine and transfer the dough to the work surface.
• After oiling the dough, make 50 strips of 20-25 cm
• To make a braid, you need two lengths of dough: join them at one end and twist them over each other to resemble a braid.
• Arrange the braids on a flat baking tray lined with greaseproof paper and let them rise for 4 hours in the oven, turned off with the light on, or in a warm place, but covered with transparent film without touching the dough.
• Once risen, brush the braids with oil and bake in a preheated oven at 180°C for about 15 minutes.