I baked a decorated loaf once again, this time as part of a present for my boyfriends grandmother (as I told before there is a birthday each week in April). But instead of using my normal recipe and shape I decided to go for something new. And so used another recipe and shaped the bread with a small loaf in the middle, surrounded by a poppy seed covered braid and with a little rose on the seam where the ends of the braid meets.
And because I can not cut into a present, I doubled the recipe and baked a “normal” loaf as well. I cut it when it was just cooled and I was in love with its fine crumb and crunchy crust in a moment. A very delicious bread!
yields 1 bread
- 75g Sweet Starter
- 75g flour Type 550
- 42g Water
- 50g Water
- 50g flour Type 550
- 5g sourdough
- Sweet Starter
- 75g rye flour Type 1150
- 75g whole spelt flour
- 175g flour Type 550
- 210g Water
- 20g malt
- 15g Butter
- 10g Salt
- 5g 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 sweet starter and let it rise for 3 hours at 30°C.
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
Take 300g of the dough and form into a boule. Place on a very well floured peel.
Then take three pieces of 175g dough each and roll them into strands of 45 cm. Braid the strands, wet their surface and sprinkle with some poppy seeds. Lay around the boule.
Mix the remaing dough with some flour to make it easier to form a rose. Form a rose (see Video here) and freeze it during the bread proofs. Form some leaves with the remaining dough and decorate the seam of the braid with the leaves.
Proof for 1.5 hour, heat the baking stone at 250°C in the meantime.
Prior to baking, dust the middle of the bread with flour and slash with long, flat cuts. Wet the rose with a little bit water and place on the leaves. Place the bread in the oven with steam. Turn the temperature back to 220°C after 10 min and bake the bread for another 20 min.
I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.