Hi! I'm trying to recreate a sort of pastry-wrapped bread and was wondering if anyone has experience with this. I was inspired by this bread - there's thin puff pastry wrapped around almost the entire loaf apart from what I guess are score-marks. Will the puff pastry prevent the bread from rising during proofing, or will it expand alongside the bread?
This is not pastry wrapped bread.
The photo does not looked like a finished baked loaf. It looks like a loaf after proofing and before baking.
The loaf is made using two doughs. The main dough is straightforward, and formed into a boule. The second dough is colored with green matcha powder, likely during the mixing step. The second dough is rolled into a thin sheet, then formed around the boule from the main dough. Spraying the boule with a mist of water would help adhere the outer green dough to the inner boule. Then the loaf is scored. This is what I think the photo portrays.
The outer green sheet will expand during proofing and in the early stages of baking. It would be interesting to see a finished baked loaf to see if the outer sheet cracks or tears. To me the photo shows an unbaked loaf.
No puff pastry involved.
Wow, I had not thought of that. My mind immediately went to pastry because of how flaky and buttery the green layer was. Thanks for the input!