Rustic Anise and Orange Loaf
Bake Temp
240°C to 210°C
Mixing Time
15 mins
Bake Time
35 - 40 mins
Prep Time
25 - 30 mins
This aromatic wholemeal sourdough recipe combines the warm, slightly licorice notes of anise with the bright zest of orange. The result is a balanced artisan loaf made with SwissBake® T55 Flour and le’sourdo® Wholemeal Sourdough Powder, offering a unique flavor profile with professional-level fermentation stability. Ideal for seasonal bakery menus, afternoon high-tea offerings, or elite buffet services in hotels and hospitality venues.
INGREDIENTS
INGREDIENTS
• le’sourdo® Miel Native – 300g
• SwissBake® Type 55 Flour – 1200g
• SwissBake® Enzy X-2D – 15g
• Water – 700g to 800g
• Orange Zest – 30g
• Fresh Yeast – 7g to 8g
• Anise Seeds – 8g
METHOD
Use a spiral kneader to mix all the measured ingredients until well combined. Mix for 5 minutes on slow speed and then on fast speed for 10 minutes. Ensure the final dough temperature is between approx. 24°C to 26°C. Rest the dough for 60 minutes. Divide the dough into 600g portions. Shape each piece into a rustic loaf and place on a well-floured board. Final proofing at 32°C with 85% relative humidity for approx. 50–60 minutes. Bake in a deck oven at 240°C, falling to 210°C, with steam, for 35–40 minutes.