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Mafalda – “Snake” Bread
Servings Prep Time
3loafs 20minutes
Cook Time Passive Time
30minutes 10hours
Servings Prep Time
3loafs 20minutes
Cook Time Passive Time
30minutes 10hours
Starter Dough
  • 1 1/2tsp fresh yeast
  • 2cups bread flour
  • 1cup warm water
Bread Dough
  • 2cups all purpose flour
  • 6cups hard wheat flour
  • starter dough
  • 1/3tsp wildflower or clover honey
  • 1 tbsp fine salt
  • 1/2cup purified water
  • 2tbsp olive oil
  • 1/4cup sesame seeds
Starter Dough (night before)
  1. Combine starter dough ingredients in a mixer with a paddle, if you have one until bubbles form, indicating the yeast is activating. Otherwise, combine flour and yeast, then slowly stir in the water. Bubbles should form after kneading.
  2. Cover bowl with plastic wrap and let it sit overnight on the counter. Make sure the bowl is big enough to accomodate the dough size after rising.
Bread Dough
  1. Combine the two flours in a large bowl.
  2. Then, in a mixer or by hand, mix half the flour, starter, honey, salt, and water. Slowly add the remaining flour. The dough will be sticky. If it is not, add a littel more water.
  3. Cover the bowl with a damp towel and let sit in a warm area for 1 hour.
  4. Punch the dough a few times and then transfer it to a floured surface.
  5. Roll the dough in one giant rope, or cut the dough into three pieces and roll each one (one by one) into a rope.
  6. Then, shape the dough like the picture above (keep switching the dough doing switchbacks on itself, and the last piece is layed on top in the center).
  7. Place the dough on top of parchment on top of backing sheets.
  8. Using a kitchen brush, brush the top of each loaf and sprinkle with the sesame seeds.
  9. Let the dough sit another hour.
  10. Meanwhile, pre-heat the over to 400.
  11. After the hour has passed, bake the loaf/loaves for 20-30 minutes.
  12. The bread should be 165 in the center.
  13. Let the bread cool on a rack for 20 minutes before cutting.

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