My dearest friend Alma and I went to the movies today to watch teenagers killing each other; enjoyed it tremendously and had some sodas and popcorn. That soda (the ultra-enormous size “small” cherry coke) was the first chemical drink I’ve had in weeks. The guilt level was so high – morally it almost felt like a hara-kiri sword going through my stomach. The taste was so good –physically it almost felt like heaven… add Katniss Evergreen shooting everyone left and right – true paradise!
To prepare for this deliberately wrong (on so many levels) outing, I made a pretty healthy lunch. This recipe is adopted from my bread bible, Tartine. As a person, who grew up on semolina cereals, I was quite impressed – the loaf didn’t taste anything like those childhood breakfasts I’m trying to forget. It was perfect for my avocado/sprout/goat cheese/sundried tomato sandwich!
- 200 g leaven
- 750 g + 50 g water (room temperature)
- 700 g semolina flour
- 300 g all-purpose unbleached flour
- 75 g fennel seeds
- 75 g sesame seeds
- 20 g salt
- 200 g mixed seeds (poppy, fennel, and sesame) for coating
Yields: 2 loafs
Prepare leaven a night before by mixing 1 tbs of mature starter with 200 g oof water and 200 g of all-purpose flour. Leave at room temperature loosely covered.
Test the leaven for readiness by dropping a spoonful in a glass of luke-warm water. If the leaven is floating, it’s ready to be used. If it drops, you need to give the leaven some more fermentation time.
Pour 750 g of water into a large mixing bowl. Add the leaven, and mix it so it almost dissolves.
Add the flours and mix well till incorporated. Cover with plastic wrap and let rest for 20-45 minutes.
In the meantime toast and process the fennel and sesame seeds in a spice grinder.
After the initial rest, add salt, remaining 50 g of water, and ground seeds to the dough. Mix well.
Follow the instructions of the basic country dough recipe, starting with “Cover with plastic wrap and let rise for about 3-4 hrs.” Divide the dough into two when first placing it on a floured surface. Instead of sesame seeds, use the multi-seed mixture used in this recipe.
When baking two loafs, after the first loaf is finished, reheat the Dutch oven for another 10 minutes at 500⁰ F /260⁰ C before placing the second loaf into it.