The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Lost bookmark

Gill63's picture
Gill63

Lost bookmark

Can anyone  help me find the post of a beautiful loaf that was featured on the home page for quite a while last year? I seem to have lost the bookmark.

The loaf in question had a thin ‘coat’ of dough that was scored and opened up like a flower during the bake. Truly gorgeous to look at. I think it used semolina flour, and had an Italian name. I’d love to have a go, but can’t find it on scrolling through the photos on TFL.

Thanks,

Gill

 

 

DanAyo's picture
DanAyo

I think I remember the bread. It looked like a tulip, correct?

If others users don’t have it, maybe you could PM Floyd. He post the images.

Dan

Gill63's picture
Gill63

Yes, that was it!

breadforfun's picture
breadforfun

Gill,

The bread was called Pane Incamiciato (bread in a shirt) and was posted by Valentinaa. I made the bread and wrote about it in this post. Unfortunately, the link on the page is now not working so the OP may have deleted it. I didn't post a formula, but I could look up my notes if you would like it. If I recall, it was a basic sourdough with about 30% Extra Fancy Durum flour and about 70-72% hydration. A piece of 100 grams was divided off and rolled out to a thin sheet, brushed with olive oil and placed around the boule previously sprinkled with seeds on the surface, and the loaf was then retarded overnight. When ready to bake, you score only through the top sheet and the oven spring forms the "petals" of the flower which get very cracker-like. 

Hope this helps.

-Brad

Gill63's picture
Gill63

Thanks Brad,

Yes, that was it.

What a shame the original post has been taken down. 

If you have got any notes I’d be very grateful.

Many thanks,

Gill

breadforfun's picture
breadforfun

Gill,

Mini is exactly right, you can substitute just about any recipe and use the technique to achieve the very showy loaf. I did save my version of the original formula, which is below. It is a few percent higher hydration than the original, but it gave me better oven spring. Depending on your flours, you may need to adjust the water.

A note: The water in my area is very soft, and my experience with Durum flour breads is that they prefer water with more minerals. I use bottled water for this bread - Gerolsteiner is the one with the highest calcium content available here and works well. Good luck.

-Brad

lesbru's picture
lesbru

https://goo.gl/images/5SE6Qi  Here is the image on Pinterest. 

lesbru's picture
lesbru

So sorry. That link doesn't seem to work. But I found it by googling the name of the loaf and the image came up. There are a lot of recipes, too. But you would need to be able to read Italian. 

Gill63's picture
Gill63

Yes,managed to find the original picture there, but unfortunately my Italian is non-existent!

Mini Oven's picture
Mini Oven

The trick is in the shaping.  

Use a favourite dough recipe that isn't high hydration so a portion of dough can be rolled out, oiled in the middle and oiled side draped over a well seeded shaped loaf.  Pinch bottom together and let rise top side down in a banneton.  After tipping out, gently score thru the thin layer of dough with a sharp knife and bake.

Sunflower!

Gill63's picture
Gill63

Many thanks Mini and Brad.

Think I will give it a go with a ‘standard’ dough to get the feel of things before straying into durum territory. I do live in a hard water area though, so that should help when I get some durum flour.