Limpa
| Summary | |
|---|---|
| Prep time | 10 min + rising time |
| Cook time | 40 min @ 450F |
| Source | Artisan Bread in Five Minutes a Day (pg 65) |
| Yield / serves | 4 x 1-pound loaves |
| Rating | Delicious |
See: Artisan Boule in 5 Minutes A Day for detailed instructions.
Ingredients
- 3 c lukewarm water
- 1 1/2 T granulated yeast (2 packets)
- 1 1/2 T kosher salt
- 1/2 c honey
- 1/2 t ground anise seed
- 1 t ground cardamom
- 1 1/2 t orange zest
- 1 c rye flour
- 5 1/2 c unbleached all-purpose flour
- cornmeal for pizza peel
- cornstarch
For finishing the loaf:
- 1/4 t ground anise seed,
- 1/4 t ground cardamom
- 1 1/2 t sugar
Preparation
Mix the yeast, salt, honey, spices, and orange zest with the water in a 5-quart bowl, or a lidded (not airtight) food container.
Mix in the remaining dry ingredients without kneading until the last bit of flour is incorporated.
Cover (not airtight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and user over the next 14 days.
On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Allow to rest and rise on a cornmeal-covered pizza peel for 40 minutes.
20 minutes before baking, preheat the oven to 450F with a baking stone or baking sheet placed on the middle rack. Place an empty broiler tray on any other shelf that won't interfere with the rising bread.
Paint the surface with a cornstarch wash and slash a cross, "scallop," or tic-tac-toe pattern into the top, using a serrated knife. Mix the remaining anise, cardamom and sugar together. Sprinkle the mixture over the loaf.
Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 40 minutes, or until golden and firm. Smaller and larger loaves will require adjustments in baking time. Due to the honey, the crust on this bread will not be hard and crackling.
Allow to cool before slicing or eating.
