Ingredients:
- 300 g of 7 Cereals Ruggeri bread mix
- 150 ml of warm water
To sprinkle the center of the flower:
Note: for my bread I preferred to give a hydration of 50%, which can be varied as desired.
Procedure :
The preparation can be done by hand, with a mixer or with a bread machine.
(Follow the instructions on the package).
- Pour the warm water and the bread mix into the mixer, mix the dough well for a few minutes, until it becomes elastic and smooth.
- Let the dough rise covered for about 1 hour.
- Make the bread flower by dividing the dough into 5 pieces of 80 g for the petals and 1 piece of 50 g for the central part.
- For the central part, round, brush lightly with oil and sprinkle with sesame seeds and poppy seeds; for the petals, round and then stretch slightly. Brush with olive oil if desired.
- Place the central piece on a baking tray lined with baking paper, placing the 5 elongated pieces around it to form the corolla; leave to rise in the switched-off oven until doubled in volume.
- Bake with steam at 220°-200°C for 20-30 minutes. Remove from oven and place on rack.
