Stomach Bread – 2

(*) Makes about 80 pieces the night before: In a water bath bowl, whisk together honey, sugar and water. Place in a frying pan with a little water and heat gently, stirring, until the mixture reaches 60 °C.

Finely crumble cookies with rolling pin. Mix with cocoa powder, flour, spices, finely grated lemon zest and candied orange peel in a baking bowl.

Mix baking soda with milk and add to the flour form with the honey mixture. First combine with a scoop or dough card to form a dough. Then knead briefly, cover and let rest for one night after cooling (but not in the refrigerator).

Preheat the oven to 200 °C.

Divide the dough into large portions (weighing about 350 g) on the spot. Shape by hand into rolls two centimeters in diameter and place on a baking sheet lined with parchment paper, spacing them enough apart. Bake in the middle of the oven for fifteen to twenty minutes.

Cool, then cut slightly diagonally into pieces two centimeters wide.

For the glaze, make sugar and water bubbling for three to four min while stirring. The liquid will be glossy and syrupy. Add cocoa powder and mix with the sugar syrup. Temper a wide chrome steel bowl in a warm water bath. Add 1/3 sliced gastric bread, drizzle 1/3 glaze over and mix thoroughly with a pastry ladle. Place on parchment paper to dry. Proceed with remaining portions in detail on the spot.

Stomach bread well v

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