Rossella's honey and anise rusks

The sourdough starter is bearing fruit, or rather, I'm starting to make the sourdough starter that mum gave me bear fruit. These are the biscuits with honey and anise that Saturday I saw from Scarlett and which I decided to prepare in no time. I refreshed the yeast a first time and then a second time on Sunday, I collected all the ingredients and in the afternoon I prepared the dough.

When I say I had all the ingredients I am referring to the main ingredients: acacia honey it is the same one used by Rossella, that of that young genius George Poet. I had the pleasure of meeting him during a little trip to Fabriano, he knew how to fascinate us with his stories and his no-frills life concentrated around bees. He also managed to make us laugh a lot and this mix of genius and work dedication mixed with a strong sympathy won us over.
Together with honey the main ingredient of these rusks is Anisette Melettinow a classic for me, I love the aroma of anise and it's not the first time we talk about anise and Meletti on these pages.

But let's talk about the recipe and those small precautions or changes that affected my version.
I start with the flours, I wanted to make my own and replaced the 0 flour with a slightly stronger one, type 2. I think I've already talked about it but I have the characteristic of putting things in my own way, I can't make my life easy and self-sabotage belongs to me. Having recognized it is already a first step. Jokes aside, this resulted in longer leavening times but having available flours with a still significant W, everything went well.

The other variant was to put all the dough into the rectangular cake mold. For a series of “distracted readings” I thought I could make a single brioche but I was wrong. Rossella indicated divide the dough into two molds or make two loaves, here, do as he says. In the recipe I left his procedure so you don't go wrong;)

Finally, it must be said that these are rather rich rusks: when you think about them, the base resembles that of a brioche. If this reason and above all the lack of solid mother yeast make you think that you cannot self-produce homemade slices, I leave you this too recipe with brewer's yeast and without eggs and butter in the dough. You have no more excuses 🙂

Naturally leavened rusks with organic acacia honey and Meletti Anisetta

200 g of refreshed sourdough
240 g of strength flour (Manitoba)
220 g of type 2 flour
1 tablespoon powdered milk (optional but advisable)
80 g of whole milk
80 g of organic acacia honey by Giorgio Poeta
40 ml of Anisetta Meletti
3 medium eggs
80 g of soft butter
a pinch of salt

In a bowl, dissolve the sourdough starter with the barely warm milk, then add, starting to knead, the flour and powdered milk, honey, eggs, milk, anise and salt.

Knead with the mixer and when the dough begins to come together and be stringed, add the soft butter and continue kneading until it has been completely absorbed, adding a little flour if the dough is too wet.

Transfer the dough to a work surface and form a ball using a dough ball and let it rise in a warm place for 4 hours or until the dough has doubled in volume (oven off with light on always recommended).

Break the dough, take it back and knead it quickly, divide it into two parts, give both parts an elongated shape and place them in two baking trays or two cake moulds.

Leave to rise for another 2-3 hours or until doubled (or overnight in the fridge, in this case start the leavening “at room temperature” for 1 hour), brush with a little melted butter, cook for 20 minutes at 200 °C, sprinkling the inside of the oven with water.

Remove from the oven, leave to cool for 10 minutes and then very delicately cut into slices about 1 centimeter thick (but even less, if you can: the thinner they are, the more fragrant the toasting will make them), arrange the slices aligned on the baking tray lined with baking paper , then cook for another 15 minutes at 150°C with the fan function, turning them halfway through cooking to obtain even browning on both sides.


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