Składniki :
100% hydration starter: 150g
flour: 425g (I usually use KA AP)
ice water: 300g (sometimes a tad more when I feel extra daring)
salt: 10g
mix flour and water into a lump of mass, cover and put in fridge for 12 hours. (let's say Thurs morning, takes <5 min)
add starter and salt to the dough, use hand to mix until roughly evenly distributed. Note that the 100% starter here has two purpose: it's levaining power to raise the bread, AND it's extra water acts as the "2nd hydration" step in the original Anis formula. To make it even better, the consistency of the starter is much closer to the dough than pure water, so it's easier to mix.
bulk rise at room temp (70 to 75F) for 2-3 hours until it grows about 1/3 in volume, S&F every half hour until enough strength has been developed. Put in fridge. (Thurs evening, 3 hours, with 15 min of hands-on work.)
24 hours later, take out dough, if it has not doubled or nearly doubled, give it more time to rise at room temp. I usually have to give it about 1 to 2 hours, depending on temperature, which means the dough can probably be stored in the fridge for even longer than 24 hours.Do make sure it has a sufficient bulk rise, so the dough is strong enough; but don't let it go too long, the dough will be so bubbly that the shaping would be difficult - this is where you need to experiment with timing a lot.
divide and rest for 40min.
shape and proof for 30 to 50min, score, bake with steam at 460F for 25min. (about 2 to 4hours on Friday night)
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