The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Pogne de Romans - Breads of France

trailrunner's picture

Pogne de Romans - Breads of France

This bread is flavored with Orange Flower Water. It is very like a brioche to work with and is so aromatic due to the flower water. A wonderfully easy dough to knead.

Pogne de Romans ( French orange flower water bread) Pognes in the oven on parchment paper

GrapevineTXoldaccount's picture

I've taken a peek at your other loaves, too; all are so pretty.  Kudos to you!

SylviaH's picture

Lovely looking bread...I bet it tastes wonderful!


trailrunner's picture

I am glad you enjoyed the pics. I finally figured out how to get them to show up ! The orange flower water is subtle in the bread but when it is toasted it makes the house very fragrant as it does when it is baking. The loaf also has brandy in it. Lots of butter. If any one would like the recipe I would be glad to post it. caroline

ericb's picture

That looks fantastic! We have a bottle of orange flower water left over from making tangerine sorbet last summer, but until now, we haven't found a good use for it. Would you mind posting the recipe?


trailrunner's picture

I am glad you have some of the water. You will love this bread.

starter: 5  tsp act dry yeast, 1/2c warm water (105-110),1c unbleached flour. Mix together and sprinkle a little more flour if needed to make a kneadable dough. Knead for 2-3 min and then place in greased bowl, cover and let rise for 1 1/2hrs at 75 degrees till double.

dough: 6c unbl flour (approx), 6 lrg eggs at room temp.,1/4 c brandy,1c sugar,2T water if needed to thin batter as you are mixing,2tsp salt ( reg not kosher), 1/4c Orange Flower Water,8oz salted butter softened to room temp.

Make the dough and set aside while starter is rising. In large bowl of KA place 1 1/2c flour and break in 4 eggs. Begin beating to form a fluid batter,Add brandy and blend. Add sugar and if batter is not fluid enough to stir add 2T water or a tiny bit more. ( I have never had to add water). Beat 2-3 min at med speed. Batter will be smooth and golden in color. Add salt and flower water and stir. Begin adding the butter in 1/4ths. Beat well so it is blended in after each addition. When it is smooth add the last 2 eggs and beat well. When it is smooth begin adding the balance of the flour. Add just enough flour to make a kneadable dough. I do this part  by hand rather than in the KA.

Knead until it is a smooth pliable dough. Cover with plastic wrap till starter is ready. When the starter is ready take out the dough and flatten to a large disc. Place the starter in the center and fold over the dough. Begin kneading and cont till all is blended and there are no white streaks. Place in a greased bowl and let rise again at 75 degrees till double approx 2 1/2 hrs.

Prepare 2-- 10-12 "parchment discs to rise the shaped pognes on. When dough has risen remove and degas. Shape into 2 balls. Make each into an 8" diameter disc. Using your thumb and rotating the disc make a 4" diameter hole in the center of each loaf. Let rise again on discs till double about 2 1/2 - 3 hrs. Note: I have placed a greased custard cup in the center to keep the hole open. I don't always do this.  Cover only for 1st hr of rise. Then uncover and brush with glaze made from 1 egg beaten with 1T milk. ( I use 1/2 and 1/2). Leave uncovered after brushing.

Preheat oven to 360 degrees. When ready brush loaves again . Using your blade make 3 long cuts on the top so that they curve and connect  to make a triangle.

Bake approx 40 min till they are a very deep glistening brown. 205 internal temp.  Cool on rack and then place in a bag for 24 hrs to age them . If you can resist cutting !! They are even  better the next day.

          ENJOY !!