My mother and me are cut from the same cloth. Wenn one of us says that she baked the “favourite bread” we know that we both mean the same bread. It tastes gorgeous and we love its crisp crust and tender crumb, but besides that it is great to play with. And so my mum send me some pictures of some breads she baked for her colleagues shortly before Christmas. Instead of decorating it with a rose, she made breads with a star decor. I fell in love with this idea immediately! Especially as I planed to bake a “thank you” bread for some friends who gave me beautiful paper stars for my christmas tree. A bread decorated with a shooting star would be great gift for them. On the first day of Christmas I then started the dough and decorate the loaf with a star, some long slashes for the comet tail and poppy seeds for the night sky. It worked as well as I hoped and I got a beautiful bread for Christmas time!
Shooting Star Bread
yields 2 Breads
- 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 bread into 2 pieces of 680g and small left over piece of roughly 350g. Form 2 oval breads from the big dough pieces and flatten 50g of the small dough pieces to 3mm. Cut to stars from that, combine the leftover dough again and divide it into 2 equal pieces and roll them into ovals in the size of the diameter and the length of of the loaves. Brush the rims with a little bit of oil and lay it on the loaves, the oil side facing down. Brush the surface of the Bread with water, place a star on each bread and cover the remaining bread with poppy seeds. Make sure that you do not sprinkle poppy seeds on the star. Place the loaves on a couch.
Proof for 1.5 hours, in the meantime preheat the oven with a baking stone to 250°C.
Brush the star with water, slash the loaves with some long slashes for the comet tail. 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
After baking brush the star again with water to make it shiny.