DIY Wreath Bread
Total Time
5 hrs
Prep Time
4 hrs 40 mins
Cook Time
20 mins
Rating
4.99 out of 5 stars
(57)
Ingredients
12 servings
- 1 3/4 cups (14 oz) warm water (100˚F)
- 1/2 tsp molasses
- 2 1/2 cups (315 grams) unbleached all-purpose flour, measured correctly
- 2 1/3 cups (290 grams) unbleached bread flour plus more for dusting
- 2 tsp salt
- 1 1/4 tsp instant yeast (quick rise)
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Preparation
Step 1
In a large measuring cup, stir together 1 3/4 cups warm water (100˚F) and 1/2 tsp molasses and stir until dissolved.
Step 2
In a large mixing bowl, add 2 1/2 cups all-purpose flour, 2 1/3 cups bread flour, 2 tsp salt, and 1 1/4 tsp yeast, whisking until combined. Add water-molasses mixture and stir with a spatula until it comes together. Knead by hand for 4 minutes. Dough should be soft and sticky to the touch but won’t stick to clean fingertips. If dough is too sticky, add flour 1 Tbsp at a time (usually 2-3 Tbsp extra flour while kneading).
Step 3
Cover bowl with plastic wrap and let rise at room temp (69˚F – 75˚F) for 4 hours. Every hour, punch down dough with a wet hand and fold it over onto itself a few times.
Step 4
After the 4 hours of rising time, punch down the dough one last time and pinch it in the center to divide into two even pieces. Generously dust 2 pieces of parchment paper with flour. Place each dough piece on its own sheet of parchment, turning it to coat in flour. Poke a hole in the center of each dough piece and stretch the dough into a ring about 5-6″ diameter in the center and 9-10″ diameter on the outside. Let the rings rest on parchment at room temperature for 30 minutes.
Step 5
Meanwhile, place an upside-down large baking sheet in the center of your oven with a cast iron or broiler pan on one side of the bottom rack. With pans in place, preheat oven to 450˚F.
Step 6
Sprinkle the top of dough ring with flour. Holding kitchen scissors at a 45˚ angle to the parchment paper, cut deep slits into the dough about 1 1/2″ apart, pulling the points away from the ring as you cut them. Rotate the parchment paper as you slice to maintain the correct cutting angle.
Step 7
Transfer your bread (with the parchment paper) to the preheated oven onto the hot baking sheet and immediately pour 1 cup of ice cubes into the hot cast iron pan on the bottom rack (be careful not to drip on glass surfaces!). Bake at 450˚F for 20 minutes or until top is golden brown. Repeat with the second ring.
Step 8
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Chef's notes
*To measure flour correctly, spoon into a dry ingredients measuring cup and level the top with the blunt edge of a knife.
**CAUTION:
Do not use glass or ceramic on the bottom rack - you will add ice cubes once the pan is fully preheated which can cause glass to shatter.
