It’s my favorite bread that this beautiful daisy, an Ardèche recipe or this bread is almost an institution, lightly floured, we devoured it in no time. I like the smells in the house while baking breads, but I also really like all the preparation save over several hours, because the sprouting is an important moment for the bread. Of course, the choice of your flours will have a significant impact on the quality of your homemade breads. I find it practical that a daisy, you have people and everyone will directly have a bun, they will love this daisy.
Recipe of daisy breads of approximately 470 gr:
- 50 g rye flour
- 450 gr of type 65 wheat flour
- 320 gr of water at 20 °
- 100 gr of liquid sourdough
- 4 gr fresh baker’s yeast
- 10 gr of salt
- Preheat the oven to 230 °, after placing the rack in the low position.
- Add all the ingredients to the mixer bowl fitted with the hook.
- Mix 4 minutes at low speed, then mix again for 7 minutes at high speed.
- Flour the work surface.
- Form a ball and let it grow for 1 hour covered with a damp cloth.
- Fold sides inside after 30 minutes, then let stand another 30 minutes.
- Divide the ball into 14 pieces of approximately 65 g.
- Cover with a damp cloth and let stand for 15 minutes.
- Roll the dough pieces to give them a nice round shape.
- Place the 7 balls on a baking sheet covered with parchment paper, solder underneath.
- Moisten the balls or they will touch each other (optional).
- Flour the top of the daisy.
- Cover with the tea towel and let rise for 1 hour 30 minutes.
- Bake in the hot oven for 15 minutes.
- At the same time, pour 5 cl of water into the bottom plate, close the oven door.
Preparation time: 11 minutes
Cooking time: 15 minutes
Number of people: 2 daisies
4 star rating: 1 review
What wine to drink with: Marguerite
No particular wine with this recipe, because it is the dish that will define the wine.
Source: Le Larousse du pain by Eric Kayser
Mix the ingredients Let it grow Glue the balls Lightly flour Cooked daisy