“No, I would not want to live in a world without dragons, as I would not want to live in a world without magic, for that is a world without mystery, and that is a world without faith.” R.A. Salvatore
200 g flour
200 g water
5 g fresh yeast
The day before baking prepare the starter. In a bowl, combine the ingredients, mix well, cover and let ferment for 12 – 15 hours, or overnight, until really bubbly.
450 g einkorn flour
220 g water
10 g fresh yeast
2 teaspoon salt
All of the starter
2 tbsp dried, ground chilies or any other spice chosen
1 fresh chili, finely chopped
“Never laugh at live dragons…Speak politely to an enraged dragon.” J.R.R. Tolkien
In the bowl combine all of the final dough ingredients. Mix on low-speed to incorporate the ingredients, to achieve a medium soft dough consistency. Continue kneading on oiled surface to create a good level of gluten development. Transfer the dough to a lightly oiled container. Cover and ferment at room temperature for about 2 hours.
Turn the dough into a lightly floured counter and divide to two pieces. Shape each piece into a long sausage, then cover, and let rest for 20 – 30 minutes. Shape the dough into baguettes and place them on parchment or silicon baking sheet. Leave to proof again for the second time, covered, for about 30 minutes. Meanwhile, pre-heat the oven to 220º C.
Just before baking, make the dragon tails by using a sharp kitchen scissors making an angled cut 2/3 deep in the baguette, pulling the top of the cut to tuck in the front (technically backwards, in an opposite angle to the cut). Bake for 30 minutes, then turn off the oven and leave the loaves in for another 5 minutes, with the door ajar, to let the loaves dry for a crisp crust. Cool on a wire rack.