Traditional Easter Mona with Forki sourdough starter

Activating the sourdough starter

Day 1.

1. Take the sourdough starter out of the refrigerator around midday and let it come to room temperature for 4 to 5 hours.
2. Set aside 50 g in a bowl and add 50 g of flour and 50 ml of water.
3. Mix well until combined.
4. Let it rest in the covered bowl, outside the refrigerator, until the following day.

Preferment and first fermentation

Day 2, in the morning.

1. Place 50 g of sourdough starter from the previous afternoon, 100 g of strong flour, and 60 ml of water in a bowl.
2. Mix well and knead for 6 minutes.
3. Let the preferment rest for five hours in the covered bowl.

Preparing the flavourings and preliminary steps

Click to view full image

1. Take the butter out of the refrigerator one hour before using it so that it comes slightly to room temperature.
2. Sift the flour.
3. Crush the clove and aniseed in a mortar.
4. Transfer them to the hand blender cup, add the grated nutmeg and ground cinnamon, and grind everything together as finely as possible.
5. Heat half the milk to about 45ºC and infuse the spices in it.
6. Set the infused milk aside.
7. If you want to add the traditional whole eggs, you must first boil them to obtain hard-boiled eggs.

Kneading the dough and second fermentation

1. In a large bowl, mix the sugar, honey, softened butter or butter in small pieces, salt, the portion of milk with the infused spices, lemon zest, anise, muscat wine, and the prepared preferment.
2. Stir with your fingers until all the ingredients are well combined.
3. If you have a stand mixer, mix with the “K” beater for 4 minutes.
4. Add the eggs and continue stirring until incorporated.
5. If you have a stand mixer, continue mixing with the “K” beater.
6. Add 3/4 of the sifted flour, without incorporating it all at once.
7. Continue kneading in the bowl and fold the dough over itself.
8. Add the remaining flour tablespoon by tablespoon and continue kneading until the dough gradually pulls away from the sides of the bowl.
9. If desired, add the remaining milk; it may not be needed.
10. With a stand mixer, continue working the dough with the “K” beater until well combined.
11. Replace the “K” beater with the dough hook and knead for about 12 minutes, 6 minutes at low speed and 6 minutes at medium speed, until the dough pulls away from the side.
12. If the dough does not pull away from the sides, let it rest for 5 minutes and then knead it for 5 minutes.
13. Repeat this resting and kneading cycle until the dough separates from the sides but remains attached to the bottom of the bowl.
14. When it no longer sticks to the side of the bowl, turn the dough out onto the floured worktop and stretch it with the palms of your hands in each direction.
15. Then roll it over itself until it forms a ball again.
16. Begin combining the Bertinet method of kneading with the previous stretching.
17. Hold the ball at its centre from underneath with both hands, and stretch it towards you while lifting it from the worktop.
18. The dough will lengthen; then fold the part in your hands over the part left stretched on the worktop and form a ball again.
19. Repeat a few times until the ball remains firm.
20. Let the dough rest at room temperature in a large bowl lightly greased with oil and covered with cling film until it doubles in volume, approximately 5-6 hours.

Shaping the ring and third fermentation

Click to view full image

1. Line the baking tray with baking paper and grease it lightly.
2. Turn the dough directly onto the baking paper.
3. Make a hole in the middle with your hands, gently pushing the dough towards the edges.
4. Gradually widen it until it reaches a diameter of about 30 cm.
5. If the dough contracts, let it rest for a few minutes and widen the hole again.
6. Brush the ring with egg yolk lightly diluted in a little water or milk.
7. Optionally, embed the whole hard-boiled eggs in their shells, spaced around the ring.
8. Let it ferment, covered with a damp cloth, for a third time for 2 hours in a place away from draughts, until it doubles in volume.

Baking and finishing

1. When there are 35 minutes left before baking, preheat the oven to 180ºC.
2. Before baking, brush the ring again with lightly diluted egg yolk.
3. Put two tablespoons of sugar on a small plate and moisten them with a few drops of water.
4. Sprinkle the sugar over the mona.
5. Bake at 180ºC for about 15 minutes.
6. When you take it out of the oven, let it cool on a wire rack.