Just popping in to share this simple, festive bread idea for your holiday baking inspiration! A bread wreath is perfect as a dinner table centerpiece (just put a bowl of good salted butter in the middle!) or edible gift. You can also use this technique with larger or smaller pieces of dough (the bake time might change slightly), though I like the crust-to-crumb ratio of this size plus the fact that it’s the size of an actual wreath! This would also work well with any lean bread dough that’s not too slack (hydrated).
Sourdough Epi Wreath
Makes 1 medium wreath
- Half a batch sourdough Italian roll dough (about 500g), prepared through step two
- Rice flour, for dusting
- Turn the dough out onto a lightly floured surface. Shape into a loose round. Cover and let rest for 10 minutes. Meanwhile, prepare a sheet pan with parchment paper and lightly dust with semolina / cornmeal. (Note: I like to double up on baking sheets for these wreaths to keep the bottom from scorching.)
- Degas and shape into a tight, smooth boule (round). Lightly flour your hands and use your thumbs to poke a hole in the center. Gently stretch the dough to widen the circle. The wreath should be about 10 inches across and the hole in the center at least 4 inches (it’ll shrink back a bit when you put it down).
- Place the wreath on a prepared sheet, seam side down. Lightly mist with oil and cover with plastic wrap. Allow to rise at room temperature until the wreath is puffy and has increased by about 50% (this takes me about 1.5-2 hours). About an hour before baking, preheat the oven to 500F with a baking stone on the center rack and sheet tray on the bottom of the oven.
- When the wreath is ready to bake, have ready a measuring glass with hot water and a pair of sharp kitchen scissors. Dust the top of the wreath with rice flour. Use the kitchen scissors to cut the dough at a sharp angle (30-45 degrees) almost all the way through the dough. After snipping, pull the point away from the center (towards you). Repeat all the way around the wreath.
- Transfer the wreath to the oven and carefully pour about 1 cup of hot water into the sheet tray on the bottom of the oven. Bake for 5 minutes, then turn the heat down to 450F and bake for another 20-25 minutes or until the wreath is golden brown and sounds hollow when tapped. Transfer to a wire rack to cool.