-
Main Ingredient: Bread Flour
-
Prep Time: 8-12 hrs
-
Cook Time: 30-35 mins
-
Serves: 1 large wreath & 1 smaller loaf
-
Recipe by: Bakemaster
Makes enough for one large round bread wreath and one smaller loaf
This bread is made using a pre-ferment technique which helps produce more flavour and structure to the loaf by proving a portion of the total dough overnight at a cool temperature. I like to use organic ingredients where I can, but if you can’t source these it will still work out absolutely fine. It is pretty big and will feed a large gathering of people while leaving enough for a little sample loaf to snack on.
Method:
To make the pre-ferment
- Start the bread 8-12 hours before.
- In a large bowl mix together the bread and rye flour, salt, sugar and yeast. Use a whisk to combine all the dry ingredients together well.
- Make a well in the centre and add the warm water. Use a spoon or spatula to mix the water with the flour until most of the dry ingredients are wet.
- Using a dough hook attachment, knead the dough using a stand mixer on medium speed for 6 minutes until smooth. You may need to stop and scrape the dough down from time to time. It will be quite a wet dough.
- Alternatively, you can knead the dough by hand in the bowl by lifting and stretching and folding it until smooth.
- Move the dough to an oiled large bowl. Allow to sit at room temperature for an hour. Knock down the dough before refrigerating it overnight for 8-12 hours.
- Soak the dried fruit in orange juice and leave it overnight in the fridge. Take it out the morning of baking to come to room temperature.
The next day
- Take the pre-ferment out of the fridge an hour before making the rest of the dough.
- Toast the coriander seeds in a heavy fry pan over medium heat. Allow to cool before grinding them using either a spice mill or mortar and pestle. (ground coriander can also be used but will have a less intense flavour)
For the dough
- In a large bowl combine the bread and rye flour, salt, sugar, cardamom, coriander, nutmeg, orange zest and yeast.
- Mix well with a whisk until combined.
- Make a well in the centre and add the pre-ferment dough followed by the water.
- Mix by hand initially to moisten the dry ingredients – this stops flour flying up everywhere when using a stand mixer.
- Knead the dough using a stand mixer on medium setting for 6 minutes or until smooth and elastic.
- This step can also be done by hand, kneading the mixture either in a bowl or on a floured bench until smooth and elastic. It will take about 8 minutes. The mixture will be quite moist.
- Move the dough into an oiled large container and allow to prove in a warm place, covered in cling film or a damp towel until doubled. (1-2 hours)
- Drain the soaked berries on paper towel.
- Dust a ring-shaped proving basket liberally with a mixture of 50% plain and 50% rice flour.
- Preheat the oven to 250 deg C. Place either a baking stone, a heavy oven tray, or upturned fitted oven tray in the oven to preheat in the centre of the oven
- Place a rack above this to hold a baking tray or pan of water, and place the empty pan on the rack to heat up.
- When the dough has risen sufficiently, gently empty it onto a floured bench and mix in the blueberries until they are evenly distributed.
- Measure six, 250g balls of dough using a scale. Using floured hands, form six smooth balls by gathering up the edges of the dough toward the centre and pressing them together.
- Turn the balls over and gently cup and roll them on a bench until the top surface is smooth and tight.
- Any leftover dough can be shaped into a boule or baton.
- Gently roll the smooth side of the balls in plain flour before placing them, smooth side down, around the proving basket ring.
- Allow the dough to prove for 30-60 minutes until visibly risen. (about 1 and a 1/2 times its volume).
- On a flat tray, place a large piece of baking paper. Sprinkle lightly with flour. Gently turn out the ring/wreath of dough onto the paper lined tray. Use a scoring lame or razor blade to carefully cut a ring on top of the wreath, and a vertical slit on the side of each ball.
- Slide the wreath along with the paper onto the hot stone or tray in the oven.
- Quickly pour a cup of water into the hot pan above the bread.
- Close the door for a few seconds then open and throw another cup of water in the base of the oven. This can be repeated again after a short period.
- Bake at 250 deg C for 20 minutes.
- Turn down the oven to 230 deg C and bake for another 10-15 minutes until well browned and hollow when tapped.
- Cool the wreath on a wire rack before cutting. Don’t be tempted to cut it too soon, allow it to sit at least half an hour first.
- This bread is delicious still warm with plenty of butter and can be eaten with savoury or sweet toppings. Blue cheese or a soft brie also go particularly well. Any leftovers are great for toasting.