The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

recipe for "wrapped" flower bread??

mandarina's picture
mandarina

recipe for "wrapped" flower bread??

Hello bakers! 

Pleaseeee I need your help! I keep seeing this beautiful boules that are like "wrapped" so after baking you have a bread with a shape of a flower, kinda.. and the inside part has seeds. Does anyone have an idea of how this technique is called or where I can find a nice recipe? I'm attaching a picture I got from social media. I know I saw something like these here, but I can't find the recipe either.  

Thanks in advance!

Danni3ll3's picture
Danni3ll3

looking for the version we had on this site and I can't find it. Hopefully, someone booked marked it. I thought I had but it isn't there... maybe the user deleted their profile but I know a couple of people had made it. Sorry about that!

vlubarsky's picture
vlubarsky

http://www.thefreshloaf.com/node/55994/flower-power

Is this what you are looking for?

 

Danni3ll3's picture
Danni3ll3

Close but not it. 

mandarina's picture
mandarina

not quite but I guess is the same or almost same technique, thanks!

nmygarden's picture
nmygarden

I recall it well, but can't remember who posted it. Looking back through the blog photos, I'm reminded of just how talented our membership is... Wow, you guys rock!

Mini Oven's picture
Mini Oven

http://www.thefreshloaf.com/node/55799/lost-bookmark

I have tried this bread myself and it is pretty easy to shape and make.  Have fun!

leslieruf's picture
leslieruf

for a while, maybe he knows who posted it?

Leslie

Lechem's picture
Lechem (not verified)

However the original blog has been taken down.

Brad (breadforfun) did an excellent version of this loaf and you can find it here

And if you follow Mini's link he gives the formula although it's more to do with shaping and scoring then an actual bread recipe. You're going to want something relatively low hydration I would assume.

Or perhaps you could ask Valentinaa by sending a message.

mandarina's picture
mandarina

Thanks everyone! It look slike Valentinaa's post was taken down but I saw the comments in one of the posts and they had the recipe. I was more curious about the shaping and scoring. But I did see some tips that will be handy. 

Let's see If I manage to do this one right! I'm still practicing my scoring skills, so hopefully I don't cut through the flower. 

Thanks again! 

Maria 

Janetmv's picture
Janetmv

I found a couple of videos that might be helpful with the shaping. They are in Italian, but I still think the visual is helpful.

https://m.youtube.com/watch?feature=youtu.be&v=rHh5vAHIqEo part 1

https://m.youtube.com/watch?v=PX1pi0UpgVc part 2

I also found this, which, is also in Italian, but has a picture of the scoring

https://www.pastamadrelover.it/pane-incamiciato/

I hope this helps.

 

In case you are leary of clicking on a video link, especially since I am a fairly new user, you can google “Pane incamiciato” and also “panini incamiciato” for the second video, these videos and recipe link should show up.

Janet

 

 

 

mandarina's picture
mandarina

Thank you so much! That really helped! I can't wait to make this beauty! (and eat it lol)

Janetmv's picture
Janetmv

I’m glad that helped. I know the visuals really help me. I do hope you’ll post a picture once you make it.

mandarina's picture
mandarina

I already ordered some seeds, and hopefully I'll be able to put my hands to work this bread, let's see how it goes! :)

julie99nl's picture
julie99nl

Here is where you can find the recipe still:

https://web.archive.org/web/20170827203005/http://www.thefreshloaf.com/node/52702/pane-incamiciato-di-semola-di-grano-duro-rimacinata

 

I've cut and paste it below ...

I made it myself and it was a beautiful bread. Not nearly as difficult as it seems. I am TERRIBLE with scoring..but I impressed my instructors with this one.

 

Pane incamiciato literally means "a bread in a shirt" and it always comes off looking quite spectacular. I have been meaning to bake this bread for a while now, but have been somewhat taken aback from making the "shirt" for the bread. I have also wanted to make a bread made of semolina (fine flour made of durum wheat) for some time after coming back from Sicily (with a ton of flour in my luggage), so there goes nothing I said yesterday.

First, I have prepared a stiff levain from my liquid (100%) one as follows:

Stiff levain

Wt (g)

Bread flour

120

Water

60

Liquid starter

80

Total

280

 

 

1. The starter is dissolved into the water and then the flours are added and mixed thoroughly. I used my hands to make sure all the flour is incorporated properly.

2. Leave to rest for 4-6 hours or until it triples in volume.

Final dough

Bakers' %

Wt (g)

for 1 kg

Strong white wheat flour

25

200

Fine durum wheat flour (semolina)

75

600

Water

68.75

550

Salt

2.37

19

Stiff levain

35

280

Total

206

1649

 

3. Mix the flours with the water and leave to autolyse for 30 minutes. Add in the stiff levain and salt and mix thoroughly until all the flour is incorporated and the gluten is moderately developed (window pane test). 

4. Bulk fermentation: 2:30 hrs with SF after each 30 minutes

5. Cut two small balls of dough (I made two loaves) and stretch them on a floured surface using a rolling pin

6. Pre-shape the two loaves and leave to rest for 15 minutes.

7. Using a brush, put some olive oil on top of the rolled out dough and add whatever seeds you wish to add (I used black and golden sesame)

8. After the dough has rested, place it in the middle of the dough sheet and „dress” the loaf

6. Place the the loaves in well floured bannetons and keep them refrigerated for 10-12 hours

7. Remove from fridge and score carefully to only cut through the "shirt" and not the loaf itself

8. bake at 230 C for 20 minutes and at 210 C for a further 20 minutes (15 minutes with steam, last 25 dry)

8. Open the oven door and leave the loaves to rest in the cooling oven for 5 minutes more

10. Remove the loaves from oven and carefully take out the works of art.

I actually ended up feeling sorry that I have to cut this up and eat it. :)

Enjoy!

 

This is the one I made:

 

 

Lechem's picture
Lechem (not verified)

How did you find it because when I searched for it the blog wasn't there anymore. It's not even listed among Valentinaa's blog on the homepage. When I found it under Google and went to the page it came up as deleted or mising. 

Your loaf looks superb!

julie99nl's picture
julie99nl

I found it searching snapshots from the archive wayback machine. I included that link in the top of my message.

As long as Valentinaa doesn't object, the recipe will now be in this thread. 😊

mandarina's picture
mandarina

Yesterday I tried to bake this bread. I used a simple white boule recipe with commercial yeast. 68% hydration, 2% salt, 1% commercial yeast and I added 1oz of pate fermentee leftover I had.

My final dough was almost 900g, so I separate 100g for the outside layer. I shaped the main boule, add some seeds on top, rolled out the small piece very thin (maybe too thin?), oil the surface and cover the boule. 

I let it rest until 1.5 times approx its volume, scored and baked at 450F for... maybe 45mins? I can't tell exactly.

I think the outside layer was a bit too thin and it might be one of the reasons it didn't open completely, it was baked to fast. Plus some parts weren't properly cut :(

My scoring skills are still almost non-existent! I can't get around with my bread lame, i feel the slightly round-ish edge of the razor when you put it on the lame makes it difficult for me to cut straight lines and gets caught up with the dough. Of course... lack of experience (suggestions are welcome!). I could just take it out and use the razor, but I want to get comfortable using the lame. Also... I don't know why I didn't make nice symmetric cuts, I guess I just wanted to put the bread in the oven haha.

By the way, as you can see, the inside part, it kinda has some wrinkles, is it because of the water content? or I didn't bake it enough, maybe?

I will keep trying until I have a good result, I'm not too disappointed for a first time, but there's a lot to learn!  And next time I'll probably add a bit of whole wheat flour.

 

Thanks for your responses!!

 

M.

 

 

 

dabrownman's picture
dabrownman

Can't wait to make then as rye rolls, caraway seeds with white cover!

Mini Oven's picture
Mini Oven

.

Mini Oven's picture
Mini Oven

not what I expected but I made several layers of "wrapping."   It looks like it was too thin and set right away in the oven.  Be sure to keep the rising dough surface moist, with a short surface dry before scoring.   No reason why a lame can't work, one only cuts with the corner tip of the blade.  Maybe a practice score on a sheet of paper first.  

Also, did you cover or add steam in the beginning of the bake?

 

mandarina's picture
mandarina

yes, I think the outside part was too thin. I let it proof covered in floured plastic wrap, to me the dough looked fine (not dry). The scoring, I meant that I didn't want to cut through the inner layer and I tried to be too cautious that I didn't cut through properly lol. 

As far as steam, I sprayed water on the surface after scoring, put the bread in the oven, ad 1 cup of boiling water in a tray underneath the baking stone and close the oven, then after a minute or so I opened and sprayed everywhere. I did that a couple of times. And once I saw the layers were getting too dark but the rest of the bread was still not baked, I just put a piece of foil on top, I didn't press it, just laid it on top. 

Mini Oven's picture
Mini Oven

...then after a minute or so I opened...   

Opening the door releases the steam in the oven.  Steam is invisible.  One only sees it as it cools down.  I think opening the door and spraying around releases more steam out of the oven than what was trapped initially.   

I wonder if more scores would help make it easier for the "petals" to open.  :)

julie99nl's picture
julie99nl

This might be a bread that would be easier to score if it came directly out of the fridge, if scoring is a challenge. Mine had an overnight cold final proof and it does help with scoring.

In my notes, I used 200g for the "shirt". The first time I made it, I made it in a cast iron pot, but since I've also baked it on a stone and it was also fine. But as mini wrote, don't open the oven

Shaped and ready to proof:

 

Scored and ready to bake:

 

scored and ready to bake

mandarina's picture
mandarina

next time I’ll make sure I dont open the door and I will use more dough for the “shirt” let’s see how it goes!

i just bought a combo cooker and a round proofing basket (i only have an oval one) , when everything  arrives, this bread is the first thing I’ll try!

thanks a lot for your help!!