Three Month ago I baked a bread decorated with a rose for Bread Baking Day. My Mum was very much in love with the decoration and asked me if I could bake such a bread for her birthday breakfast with her colleagues. And of course is her wish my command! And so I baked another decorated bread last weekend, with a beating heart – baking something as a present makes me always nervous.
I changed some points of the process. Last time I realised that I don’t need to knead more flour in the dough to make it firmer for the decoration, so I skipped this step. And yes, with the softer dough it is still possible to form beautiful flowers and leaves. This time I felt more confident and decided to take pictures of the process for a little “how to”.
I changed the recipe of the dough a little bit, too (and yes, even my own recipes are not safe from being changed). I added some more rye flour and sourdough and a little bit of butter which makes the crumb softer. The bread is tasted even more delicious as its precurser, and so the name “Wheat and Rye bread No 2” is a little bit misleading, because for me it is the Number one!
Wheat Rye Bread
- 150g flour Type 550
- 105g Water
- 2g Salt
- 1g fresh yeast
- 100g Water
- 50g flour Type 550
- 5g Sourdough
- Pâte fermentée
- 200g rye flour Type 1150
- 550g flour Type 550
- 500g Water
- 20g diastaltic Malt (optional)
- 20g Butter
- 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. Form to “normal” Breads or a decorated Rose Bread. For the “Rose”-Bread cut from this dough portion two parts of 60g and 150g.
Form a rose (see Video here) and freeze it during the bread proofs
Roll a thin strand and twist it, then lay it as an ring on top of the bread. Form some leaves with the remaining dough and decorate the ring with the leaves.
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.