Star Bread
How do you make Star Bread with seeds step by step?
Hydrate the seeds and add them to three quarters of a flour and semolina dough; ferment for 12 hours in the refrigerator. Wrap the seed dough with the remaining stretched white dough. Make deep star-shaped cuts from the center, turn the points outward to expose the inside, and bake at 250°C, lowering to 230°C until golden.
I love recreating this star-shaped bread because it makes me think of Christmas, with its aromas and joyful atmosphere. It is a bread with many steps and details, but with an exceptionally beautiful result that we can even use as a centerpiece decoration. I recommend reading the recipe carefully to calculate the resting and baking times.
The screen will not turn off while you cook.
Servings: For 1 large star or 2 small ones
Ingredients
- 500 g type 2 flour
- 500 g durum wheat semolina
- 8 g fresh brewer's yeast
- 600 ml water
- 24 g salt
- 180-200 g mixed seeds
- 20 ml extra virgin olive oil
Instructions
Start 8 hours before preparing the bread by placing the seeds in a medium bowl. Heat 200 ml of water in a small saucepan, pour the water over the seeds, and let them hydrate for at least 8 hours or overnight.
After resting, stir well and you will see the seeds completely hydrated.
Place the durum wheat semolina, fresh brewer's yeast, and 150 ml of the total water in a bowl; mix and let rest for 30 minutes.
After resting, it will look like this.
In a large bowl, food processor, or stand mixer, place the prepared dough. Add the type 2 flour and most of the water.
When all the liquid has been absorbed, add the salt and the remaining water; mix with a spoon until the water is completely absorbed, or use the stand mixer.
Pour in the oil.
Knead thoroughly.
Transfer the dough to a work surface and separate 1/4 of the total; set it aside. Add the hydrated seeds to the remaining dough and knead until perfectly incorporated.
Place each dough in a bowl, cover them, and let them rest separately in the refrigerator for 12 hours. After that time, remove the doughs from the refrigerator and let them rest at room temperature for approximately 30-45 minutes.
On a well-floured surface, place the dough without seeds and gently stretch it with your fingertips.
Then use a rolling pin until you obtain a thin layer. Set aside.
Take the seed dough and place it on a floured surface; turn it over onto itself.
Turn it once more.
Then take the ends and bring them toward the center.
With the help of your palms, shape it into a ball. Wet your hands with a little oil and gently rub the dough.
Cover the ball with the stretched white dough.
Quickly flip it over to cover it completely.
Fold from the left toward the center.
Then from the right toward the left.
Arrange the dough well.
Cut deeply with a metal spatula or a very sharp knife, making sure to cut all the way through the dough, diagonally.
Repeat the cut toward the other side, always diagonally, so that you obtain an X.
Make one final cut in the center.
Transfer the dough onto a baking tray lined with parchment paper. Gently but firmly and quickly, turn each section outward.
Arrange our star well and let it rest for 1-2 hours inside the turned-off oven.
Until it doubles in volume. Remove it from the oven and preheat the oven to 250°C.
Once the oven reaches temperature, bake for 15 minutes, then lower the temperature to 230°C and cook for another 20-25 minutes, until our star is golden. Note: If you wish to make two small stars, use the same ingredients but divide them in half and make two separate doughs. Bake for 15 minutes at 250°C and then 15 minutes at 230°C.
Enjoy your meal!
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- 500 g type 2 flour
- 500 g durum wheat semolina
- 8 g fresh brewer's yeast
- 600 ml water
- 24 g salt
- 180-200 g mixed seeds
- 20 ml extra virgin olive oil