Ardèche daisy bread

A bread that comes from Ardèche, a region in France. It has distinctive shape, that looks like a daisy. It is made from 7 small buns. It is basically a rye and wheat bread to which sesame seeds are added. You can sprinkle some seeds for decoration.

  • 100g rye flour
  • 900g bread flour 
  • 400g (200g+200g) sesame seeds
  • 640g water (at 20ºC)
  • 200g sourdough (100% hydrated)
  • 8g fresh yeast
  • 20g salt

  1. Mix all ingredients in a standing robot, 4 minutes on a low speed and 10 minutes on a higher speed. 
  2. Bulk fermentation 1h at room temperature. 
  3. Cut the dough into 14 parts and shape them like little buns.
  4. Cover them with a towel and let them sit on the bench for 15 minutes.
  5. On a baking sheet, combine 7 parts into a daisy shape, putting one in the middle and 6 around it. Use some sprinkled water to stick them together. Repeat the same for the second daisy bread.
  6. Optionally you can put some sesame or sunflower seeds to decorate the breads. Again, use some sprinkled water to make the seeds to stick on the surface of breads.
  7. Cover with a towel and do the final fermentation for 1h30 at 24ºC. 
  8. Preheat the oven at 260ºC with the baking stone inside.
  9. Slide the breads on the hot making stone and bake with steam in the first 15 minutes at 260ºC . After that, continue to bake for another 25 minutes reducing the temperature to 240ºC.

This recipe was inspired from Le Larousse du pain - Eric Kayser, page 248.


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