Anadama bread

 Ingredients: For the "soaker": - 170 g cornmeal (I used pre-cooked cornmeal) - 227 ml water at room temperature For the dough: - 574 g wheat flour type 550 (I used "Buza Finom Liszt - bl 55" flour)* - 6.5 g dry yeast - 227 ml lukewarm water (if you can measure the water temperature with an instant thermometer, it is ideal for the temperature to be between 32.5 - 37.5 °C). It is best to use bottled water. If you use tap water, let it sit overnight in a bowl at room temperature. - 11 g finely ground sea salt - 113 g molasses (I replaced molasses with acacia honey). If you use molasses, its quality will directly influence the flavor of the bread (it is recommended to choose a light, high-quality molasses, like "Brer Rabbit Golden Molasses"). - 28.5 g high-quality butter, at room temperature, soft (but not melted), cut into pieces. - 1 tablespoon of olive oil (for brushing the interior surface of the bowl in which the dough will rise). For preparing the tray and dough (before the latter is placed in the oven): - 2 tablespoons of olive oil - 1 tablespoon of cornmeal (optional) - I used pre-cooked cornmeal.

To prepare a delicious and well-proofed bread, we will start with the soaker, an essential step that will provide texture and flavor to the dough. In the evening, in a glass bowl with a diameter of 17 cm, we add 227 ml of water and 200 g of cornmeal. We mix well with a teaspoon, ensuring that the cornmeal absorbs the water evenly. We cover the bowl with plastic wrap and let the mixture sit at room temperature for about 8 hours.

The next day, when the soaker has been sufficiently hydrated, we remove the plastic wrap and open the way for preparing the dough. In a larger bowl, with a diameter of 25 cm, we combine the soaker with 264 g of freshly sifted flour, 7 g of dry yeast, and 227 ml of water, at an ideal temperature between 32.5 and 37.5°C. We carefully mix everything until the ingredients are well integrated, then cover the bowl with plastic wrap and let it rise in a warm, draft-free place for one hour.

After an hour, the dough should have doubled in volume, and the air bubbles will indicate proper fermentation. We now add the remaining flour, 310 g, salt, 30 g of butter, and 60 g of molasses (or honey, to taste). We mix everything until a homogeneous dough ball forms. It may be necessary to add a little extra water to achieve the desired consistency of the dough. This should also be within the previously mentioned temperature range.

Once the dough is well amalgamated, we transfer it to a lightly floured work surface and knead it for 10 minutes. The dough should become pliable, non-sticky, and have some firmness. We shape the dough into a ball and place it in a large bowl greased with olive oil, covering it with plastic wrap. We let the dough rise for about 90 minutes, or until it doubles in volume.

After this period, we take the dough and place it on the lightly floured work surface, and knead it gently for 30 seconds. We divide it into two equal parts, each weighing approximately 710 g. Each piece of dough is shaped into a ball and then elongated to fit the dimensions of 23 x 13 cm pans.

We place the dough in oiled pans and cover with plastic wrap to prevent sticking. We let it rise in a warm place for 60 - 90 minutes. Meanwhile, we preheat the oven to 200°C.

After proofing, we brush the dough with olive oil and sprinkle cornmeal on top, to taste. We bake the bread for 40 minutes, turning the pan after the first 20 minutes. When baked, the sound of tapping the bottom should be hollow. We remove the bread from the pan and let it cool on a rack. Slice only after it has completely cooled to enjoy a perfect texture. This bread recipe will bring traditional flavors into your home, offering an unforgettable culinary experience.

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