One loaf that I learned form a japanese maestro, Yutaka Yamasaki. It consists on a boule, a layer of the same dough (square) and a small ball to create the pistil. You also require a wooden stick to press and shape the flower.
I'd like to try making this bread. I had some questions - Do you wrap the dough in the wrapper and then proof it after bulk ferment ? Do you proof it in bannetons ? At what stage do you set aside dough to create the wrapper ? Thank you and its a gorgeous loaf !
Hi friend. First shape the central ball, and let proof until 3/4 of fermentation. Then wrap with the layer of dough and press with a stick to shape the flower.
Just WOW!
Just wow!!!!
those are just gorgeous.
Leslie
Would love to see a video of how you did this if you have the time next bake.
Ian
Now that is a great looking bread! Wow..
I'd like to try making this bread. I had some questions - Do you wrap the dough in the wrapper and then proof it after bulk ferment ? Do you proof it in bannetons ? At what stage do you set aside dough to create the wrapper ? Thank you and its a gorgeous loaf !
Hi friend. First shape the central ball, and let proof until 3/4 of fermentation. Then wrap with the layer of dough and press with a stick to shape the flower.
Thank you for responding Abel ! Do you proof it on parchment or in a banneton ?
I dont use banetton. Always ferment in linen cloth or oven baking tray.
Nice!
Ru
challenge by just calling it a Sun of some kind. Very nice indeed