The fascinating artisan bread displayed at the IBIE convention in Las Vegas lead my memory to the cover of one of my prize books from decades past, Judith Olney On Bread; Crown Publisher’s, Inc.. I was inspired to finally prepare one of the attractively shaped breads photographed on the book’s cover and make it the theme of the post-Thanksgiving dinner that I will prepare for my husband’s family later this month!
Upon testing the recipe, which was originally published in the mid 1980’s, I decided to retain a similar sunflower shape and morph the bread into a sourdough that would be chewy and complex due to the slower and longer fermentation times and use bread flour and all purpose flour. Additional roasted sunflower seeds were added as well as turmeric to give the dough textural interest and a yellow color.
The result is toothsome flower-shaped bread with a subtle earthy flavor that will not overwhelm the entrées and side dishes that it will accompany.
Also-I think that it will be a conversation piece! I might make miniatures for each guest to take home—time will tell about that plan.
I would be interested in how bread inspired others! Let me know!
Happy Baking!
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