Daisy Loaf Bread
- Yield: 2 Loaves
- 50grams (1/2 cup) rye flour
- 450grams (3 3/4 cups) all-purpose flour, plus extra for dusting
- 320grams (generous 1 1/4 cups) water at 68F
- 100grams (scant 1/2 cup) liquid sourdough starter (or 25g [3 tablespoons] dry sourdough starter)
- 4grams (1 1/3 teaspoons) fresh baker's yeast OR 2 grams dry yeast
- 10grams (2 teaspoons) salt
- Put the 2 flours, water, starter (check out Eric’s Liquid Sourdough Starter), yeast, and salt in the bowl of a stand mixer. Knead with the dough hook for 4 minutes at low speed, then for 7 minutes at high speed.
- Shape the dough into a ball and cover with a damp cloth. Leave to rise for 1 hour. Midway through the rise, deflate the dough by folding it in half. By the end of the rising time, it will have increased in volume. Dust the work surface. Divide the dough into 14 equal pieces. Gently roll them into balls under your hands.
- Cover with a damp cloth and leave to rest for 15 minutes. Roll the balls again. Arrange them on baking sheets lined with parchment (baking) paper to form daisy shapes. For each daisy, arrange 6 balls around a central one, seams underneath.
(You can seal the balls together by moistening them at the point where they meet but it is not essential.)
- Flour the loaves. Cover with a damp cloth and leave to proof for 1 hour 30 minutes.
- Place a baking sheet on the bottom shelf of the oven and preheat to 450°f (230°c). Just before putting the loaves in the oven, pour 50 g (scant ¼ cup) of water onto the preheated baking sheet. Bake for 10 minutes, then lower the temperature to 410°f (210°c) and bake for another 15 minutes. Remove from the oven [ 4 ] and leave to cool on a wire rack.
Recipe from The Larousse Book of Bread by Eric Kayser (Phaidon, 2015)