Bio-brasciadela

Zutaten

• Levain and yeast water preferment
• 159 g. organic rye flour
• 41 g. organic bread flour / first clear flour
• 85 g. water
• 10 g. salt
• 3 g. dried organic anise seeds

Zubereitung

• Mix all ingredients for 5 minutes on lowest level and continue for 5 minutes on second level
• Let it proof for 60 minutes at room temperature
• Roll out the dough on a floured surface 45 cm long. Flatten on end of the roll and cover the other end with the flattened piece
  let it finally rest for 25 minutes
• Bake at 250 degree falling to 210 degree with steam.
  
• Release steam after 15 minutes and finish in 40 minutes. Keep the oven door slightly open the last 5 minutes.

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