A magical bread centrepiece with a decorative rose, braids, and wheat stalks.
For the bread dough:
Turn on the proving drawer; prepare lukewarm water (microwave 30 seconds).
Add lukewarm water into the mixing bowl of the stand mixer.
Mix and sift all-purpose flour and wholemeal flour, salt, and instant dried yeast.
Add unsalted butter, the flour, yeast, salt into the mixing bowl of the stand mixer.
Mix until nothing sticks to the bowl and the dough can be rolled out smoothly.
Grease a medium/large glass bowl with oil, and sit the dough in the bowl, cover the bowl with cling wrap, prove for 40 minutes to 1 hour.
Repeat the steps above and make another dough.
Prepare the dipping sauce with a pinch of fresh basil, a pinch of dried oregano, ½ cup of extra virgin olive oil and 3 tablespoons balsamic vinegar.
Prepare white sesame seeds in a tray.
Preheat oven to 245°C, place a cast iron pan on the lower rack.
Divide the doughs into decorative shapes:
- the base
- wheat stalks
- rose, leaves, and tendril
Shape and rest the doughs as follows – remember: don’t fight the dough, give it a rest every now and then.
Wear a pair of gloves, place the rose dough on a baking sheet.
Color the dough for rose (red) and leaves (leaf green) etc. and place in a bowl for proofing.
Roll a thin circle for the bread base, and place it on the baking pan.
Roll three long thick logs for the épis de blé, covered in a tray to fully prove.
Roll a thin piece of dough for the net of the dome, cut by the pastry roller and small rolling cutter tool.
Place the net over the ball mold.
Roll a relatively thick piece of dough for the bottom ring of the dome, use the pizza cutter to cut a hollow circle (6 inch in diameter, 1cm wide).
Place the ring at the bottom of the dome, dust bread flour onto the dome with a fine sifter, leave the mould on a baking sheet, let it relax and proof for 20-30 minutes.
Roll three long and thin logs for braids, roll each log for 30 seconds and move to the next one.
Shape the three long thin rolls into braids.
Adjust the shape of the dome where necessary, bake it for 10-15 minutes, and check the colour every 5 minutes.
Prove for 30 minutes.
When the épis de blé logs are fully proofed, brush some water on the surface, and then flick and dip into white sesame seeds. Move the logs to the outer edge of the bread, shape it into epis with a pair of scissors.
Dust with bread flour with a fine sifter.
Thin and cut 7 circles (78mm circle cutter) from the dough for rose – keep the surface sticky by not using too much flour on the surface.
Shape the rose, tendrils, leaves.
Cut a triangle piece as the base and place the rose, leaves and tendrils on it.
Boil some water, pour it into the pan to create steam, place the baking tray into the oven immediately.
Bake for 20-25 minutes, open the oven for 3-5 second at 10 minutes mark.
Once the desired colour is reached, take the bread out of the oven and place on a cool rack to avoid condensation.
Sprinkle the gold dust on to the rose.
Cover the rose with the dome.
*This recipe has not been edited or tested by the Bake Off Food Department.
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