Anaconda Bread
Servings: 1 Loaf
Ingredients
Group 1 - Starter
- 5 g Mature starter
- 50 g White bread flour
- 50 g Water
Group 2 - Levain
- 50 g Of refreshed starter
- 50 g Water
- 45 g White bread flour
- 5 g Rye flour
Group 3 - Main dough
- 350 g Strong white flour
- 100 g Spelt flour type 650
- 50 g Rye flour type 1150
- 120 g Levain
- 360 g Water
- 12 g Salt
- 20 g Chia seeds optional
Instructions
Refreshing starter
- I usually start at 8 o'clock in the evening. In a glass jar I mix all the ingredients from the first group ,cover and leave it at room temperature for 12 hours. I use 1 tsp( about 5g) from my mature starter which I keep in the fridge and feed ones a week.
Making Levain
- Next day around 8 a.m. I take 50g of the refreshed starter and mix it with the rest of the ingredients from group two. Place the mix in clean glass jar , cover and leave it at room temperature to double at least in volume. This take about 4 hours ,but it depends on the temperature. Ones levain stop raisin anymore, it is ready to use.
Main dough
- While I am waiting for the levain to raise I mix all the flours and 300g water from group three until there is no more dry bits. I cover with cling film and let it rest until levain is ready to use. When levain is ready I add it to the dough, knead for 5 minutes and let it rest for another 30min. After 30min rest it is time to add salt, 60g water and chia seeds. The dough will split from the beginning ,but after few minutes it will come together. Now it should look smooth and silky. I place it in plastic container with a lid and let it proof. I make four stretch and fold every 30 minutes to improve gluten net and have better shape later on.Ones the dough double in volume I put it on a floured worktop , degas it and shape it like a ball. Now I make 30minutes bench rest. Do not skip this. After 30 min I shape it like bike a baton bread and put it in proofing basket. I cover it with shower cap to prevent drying and usually keep it 2h hours at room temperature. After it goes to the fridge for retarding. Next morning I bake the bread directly from the fridge in preheated oven at 235C in cast iron pot with lid first 30 minutes and 20-25 minutes without lid until done. To make the Anaconda shape I dust flour through a basic lace and make two cuts on each long side and one "U" turn down shape at the from to make the mouth.