The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Flower power

Abelbreadgallery's picture
Abelbreadgallery

Flower power

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.

plevee's picture
plevee

Just WOW!

 

Danni3ll3's picture
Danni3ll3

Just wow!!!!

leslieruf's picture
leslieruf

those are just gorgeous.

Leslie

Isand66's picture
Isand66

Would love to see a video of how you did this if you have the time next bake.

Ian

bread1965's picture
bread1965

Now that is a great looking bread! Wow..

presiotum's picture
presiotum

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 !

Abelbreadgallery's picture
Abelbreadgallery

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.

presiotum's picture
presiotum

Thank you for responding Abel ! Do you proof it on parchment or in a banneton ?

Abelbreadgallery's picture
Abelbreadgallery

I dont use banetton. Always ferment in linen cloth or oven baking tray.

Ru007's picture
Ru007

Nice!

Ru

dabrownman's picture
dabrownman

challenge by just calling it a Sun of some kind.  Very nice indeed