Ghirlanda di Pane (Bread Wreath)
Category: Leavened Breads
Servings: 8
The “Ghirlanda di Pane” or bread wreath is a rustic, delightful Italian bread that makes a stunning centerpiece for any occasion. Its braided, circular shape gives it an appealing look, while the soft, fluffy texture makes it perfect for sharing with family and friends. Whether for a holiday celebration, a special dinner, or just an indulgent treat with your favorite spreads, this bread will not disappoint.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Flour 0 (strong flour) | 200g |
| Flour 00 (all-purpose flour) | 300g |
| Water | 330g |
| Active dry yeast | 2g |
| Fine salt | 10g |
| Extra flour (for dusting) | As needed |
Nutritional Information (per serving):
- Calories: 220 kcal
- Carbohydrates: 44g
- Protein: 6g
- Fat: 1g
- Fiber: 2g
- Sodium: 150mg
Instructions:
-
Prepare the Dough:
- Begin by adding the two types of flour (Flour 0 and Flour 00) into a large bowl. Mix the flours together to ensure an even distribution.
- Sprinkle the dry yeast over the flour mixture. Stir briefly to combine the yeast with the flour.
- Gradually add the water to the mixture, stirring continuously until the dough begins to come together.
- Once you have a rough dough, start kneading it on a clean surface. Knead for about 10 minutes, or until you achieve a smooth and elastic dough. The dough should be soft, yet not sticky. If necessary, add a little flour during kneading to prevent sticking.
-
Add Salt:
- Once the dough is well-kneaded, incorporate the fine salt. Add it gradually, kneading the dough some more to ensure the salt is evenly distributed throughout.
-
First Resting:
- After the dough has been kneaded and salted, cover the bowl with a damp cloth or plastic wrap. Let the dough rest for about 10 minutes. This resting time allows the dough to relax and begin its first rise.
-
Shaping the Dough:
- After the resting period, turn the dough out onto a lightly floured surface. Gently press down to remove any excess air from the dough.
- Divide the dough into five equal pieces. Begin by rolling each piece into a long log, about 50 cm in length.
- Once all five pieces are shaped, lay them down in a row, ensuring that one end of each log is aligned.
-
Braiding the Wreath:
- Now, start braiding the dough. Take the rightmost log and bring it to the center, placing it over the other logs. Then take the leftmost log and do the same, crossing it over the center.
- Continue braiding, alternating between the left and right logs, until the entire wreath is braided. The goal is to form a circular shape.
- Once you reach the end, seal the two ends of the braid together to form a complete wreath. Pinch the dough ends together tightly to ensure they stay in place during baking.
-
Second Rise:
- Transfer the bread wreath onto a baking sheet lined with parchment paper. Press gently at the point where the two ends meet to ensure they are sealed.
- Lightly dust the top of the wreath with a small amount of flour.
- Cover the wreath loosely with a cloth or plastic wrap and allow it to rise for another hour at room temperature. The ideal temperature for this second rise is between 26-28°C (78-82°F). The dough should puff up slightly during this time.
-
Preheat the Oven:
- While the dough is rising, preheat your oven to 220°C (428°F) on the static (conventional) setting.
- Place a small, oven-safe bowl filled with 60g of water at the bottom of the oven. The steam will help create a beautifully golden crust on the bread.
-
Bake the Bread:
- Once the bread has finished rising, carefully place the baking sheet with the wreath into the preheated oven.
- Bake for approximately 40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
-
Cool Before Serving:
- Once the bread is done baking, remove it from the oven and allow it to cool on a wire rack. Let it cool completely before serving to ensure the best texture.
This Ghirlanda di Pane will make for an impressive and delicious addition to your table. Whether served as part of a festive spread or simply enjoyed with some butter or olive oil, this Italian bread wreath is sure to be a hit with your guests. Enjoy!
