Ingrediënten
Equipment
Method
Levain
- Mix all the ingredients for the levain in a large bowl with a spatula or your hands. Note; it does not need to be kneaded, just mixed. Once all the moisture is absorbed and there is no dry flour left, it's enough. Cover the bowl and let the mixture stand at room temperature until it reaches its highest point, and has at least doubled in size. This is usually between 9 and 11 hours with me. Make sure you use it before it starts to collapse again.
Dough
- Add the water to the levain and mix until it dissolves a little in the water. Then add the 3 types of flour. Mix this until all the flour is dissolved. Cover the bowl and let stand for about 30 minutes. This step is called autolyse.
- Now add the salt and aniseed and knead everything together on your workbench until it becomes a smooth dough. About 5 minutes. Then add the apricots cut into pieces by placing them on the dough and folding them into the dough. You can also add the extra 40 g water at this point if the dough can still absorb some moisture.
Proofing
- Form a ball of the dough and place it back in the bowl. Cover the bowl and let it rise at room temperature. During this rise you are going to perform stretches and folds. 4x after 20 minutes. So after 20 minutes of rising, pull up the side of the dough that is furthest away from you and fold it until 2/3rds of the dough is facing you. Turn the bowl over so that the side that was just near you is farthest away from you and now pull this side up and fold it toward you. Repeat for the two sides as well. This is 1 straight and fold. Cover the bowl and repeat this step 3 more times, every 20 minutes. Then just let the dough rest, covered, until it has doubled in volume. This usually takes 3/4 hour for me. You can tell it's ready when you poke it with a fork and a dent remains in the dough.
- Place your dough on a lightly floured workbench and divide the dough into two equal parts. round up both parts and leave covered for 20 minutes. Then shape the dough into boules or batards (there are many videos on YouTube). Sprinkle your rice baskets with flour and place the dough in the baskets, seam side up, and cover.
- Allow the formed dough to rise at room temperature until it has approximately doubled. the dough is good when it feels light and fluffy when you press it with your finger, it should move a little like a pudding. when you prick a finger in it and a small dent appears and slowly springs back, it is good. if it springs back immediately, it can stand for a while. if a deep dent remains visible > quickly put it in the oven and hope for the best.... With me, the second proofing usually takes about 2 to 3 hours.
Bake
- Make sure you preheat your oven to 220/230 degrees at least 1 hour beforehand. Heat a roasting pan with it.
- Place the dough carefully on the baking tray and cut it several times with a sharp knife. Very carefully pour into the roasting pan 1.5 dl of boiling water and very quickly close the oven door. Reduce the temperature to 210 degrees and bake the bread for 20/25 minutes. Then remove the roasting pan, lower the temperature to 180 degrees and bake for another 20 minutes. After baking, place the loaves on a wire rack and allow them to cool completely before cutting open for the best result and most flavor.