January 27th, 2013

Wheat and Rye Bread–Bread couture for BBD #56

Brot couture (4)

January is nearly gone and the deadline for Bread Baking Day  is near. Jenni from The gingered whisk would like to have a bread fashion show this month. And this is not an easy topic for me. I struggled hard this month to find a good idea how to decorated my bread. Because most of the time I choose soberly some straight slashes when I bake bread. I was near to give up and wait for the next BBD!

But the weather this weekend changed from snow to rain then to rain and snow to freezing rain and back again and forced me to stay indoors. A good time to snuggle myself in a blanket and do some surfing in the web in search for inspiration. Finally my creativity was awakened and a plan was formed.

As basic  for the decoration – and we want a good basic, of course – I decided to make a light wheat bread with some additional rye, sourdough and Pâte fermentée for a more complex taste.

When forming the dough I decided to have a plan B in case that the decoration did not work out as planed. And so I formed a Tabatière with half of the dough, dusted it with flour and slashed it wit curved slashes before baking. For the bread with the decoration I formed the bread similar to a Auvergnat. I just cut the thin dough layer which tops the loaf not as circle but as a ring. And in the middle of the ring I placed the leaves and the rose I made with dough. To form the rose I kneaded some dough with extra flour until the dough was not sticky anymore. To save the rose from burning, I froze it while the bread proofed.Brot couture (5)

The form of the bread as Tabatière or Auvergnat is perfect for this kind of decorations, because during the oven spring the bread will crack mainly along the formed seams, so that the decorative slashes will open only a little bit, and the dough decoration will stay in place.

I’m happy with my “rose”-loaf, I think for a first trial it worked pretty well. But to be honest, I like the more simple bread with its curved slashes more. I’m more the lover of simple beauty, I think.

Wheat Rye Bread

Pâte fermentée

  • 150g flour Type 550
  • 105g Water
  • 2g Salt
  • 1g fresh yeast

Sourdough

  • 50g Water
  • 50g flour Type 550 Brot couture (2)
  • 5g Sourdough

Dough

  • Sourdough
  • Pâte fermentée
  • 100g rye, freshly milled
  • 700g flour Type 550
  • 500g Water
  • 10g diastaltic Malt (optional)
  • 20g Salt
  • 10g fresh yeast

Mix water, flour and starter for the sourdough and ferment for about 12 -16 hours at 25°C.

Mix all ingredients for the Pâte fermentée and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 hours.

The next morning knead all ingredients 5 min at the slowest speed and 8 min at higher speed until medium gluten development.

Let rise for 1.5 hours

Divide the dough into two parts. For the Tabatière form the dough into a ball then flatten one third with a rolling pin. Fold the flat part over the ball. For the “Rose”-Auvergnat cut from this dough portion two parts of 60g and 150g. Form the remaining dough to a ball and roll the 150g piece to a disc, a little bit bigger then the diameter of the ball. Cut out a circle with a diameter of 7 cm in the middle of the disc to form a ring. Lay the ring on the ball. Form a rose (see Video here) and freeze it during the bread proofs. Form some leaves with the remaining dough

Proof for 1 hour, heat the baking stone at 250°C in the meantime.

Prior to baking, dust the Tabatière  with flour and slash with long, flat curves. For the “Rose”-Bread wet the middle of the ring with a little bit water and decorated with the leaves and the rose. Place the breads in the oven with steam. Turn the temperature back to 200°C after 10 min and bake the bread for another  45 min .

I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.

Print Friendly

10 thoughts on Wheat and Rye Bread–Bread couture for BBD #56

  1. Sandra Gu January 28th, 2013

    Da ging es mir genauso! Aber so schön, wie Deins ist es nicht geworden :)
    Ein wirklich tolles Brot!!! Das gehört definitiv auf eine Fashion Show.

    Mit Sicherheit schmeckt es auch noch lecker, was will man mehr

    Reply
  2. Annerose January 28th, 2013

    Das sieht ja traumhaft aus, ich denke so ein hübsches Brot und sicher auch sehr lecker hat nicht jeder. Eine Besonderheit.
    Dein Blog ist sowieso wunderschön, ich bin ganz begeistert von deinen tollen Rezepten.
    Ganz liebe Grüße Annerose

    Reply
  3. Katrin January 29th, 2013

    Guten Morgen liebe Steffi,
    wow, die Rose sieht ja unglaublich aus. Wirklich wunderschön :-)
    Dicken Kuss, Katrin

    Reply
  4. Korena February 3rd, 2013

    Oh my gosh, these are both so beautiful! I agree, the simple curved slashes are gorgeous, but so is that rose – great idea to freeze it to stop from burning.

    Reply
  5. Magdi February 4th, 2013

    Du hast ein wirklich sehr schönes Brot gezaubert!!Ich weiß nicht ob ich die Geduld aufbringen würde! Komplimente.

    Reply
  6. Anna February 10th, 2013

    Wow! Die Brote sehen ja super elegant aus. Die haben sicher jedem die Show gestolen. Das muss ich unbedingt einmal ausprobieren.

    Liebe Grüße
    Anna

    Reply
  7. Julie March 16th, 2013

    Wow! Die Beiden sind super wunderschön! Ich habe meinen Starter nur gestern gestartet. Hoffentlich nach eine Woche, kann ich das mit den langen Einschnitten unternehmen. Es ist so hübsch und ich will es HEUTE machen….naja müssen wir alle ein bisschen Geduld haben LOL

    Julie

    Reply
  8. Pingback: Hefe und mehr » Blog Archive » Weizenmischbrot Nummer 2

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>