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    Pogne de Romans — A Brioche

    This recipe for Pogne de Romans is adapted from one in Breads of France by Bernard Clayton, Jr., and several others.
    It’s a very rich bread, really almost a cake. It’s similar to a lot of other enriched breads, such as Challah and the Greek breads here.

    The orange flower water is available from The Greek Store.

    Make a Sponge

    Ingred Ounces Grams
    Bread Flour 4 1/2 130
    Water 4 115
    Dry Yeast 1 1/2 Tbsp 15

    Mix up, put in covered container and let sit on counter for 1/2 hour.
    Then put it in the refrigerator overnight.
    The original recipe says to let the sponge rise for 1 1/2 hours, then make the dough.
    I prefer to make the sponge on day 1, rise it for 1/2 hour,
    then put it in the refrigerator and make the dough and bake on day 2.

    Ingredients in addition to the sponge

    Ingred Ounces Grams
    Bread Flour 31 880
    Large Eggs 6 eggs
    Rum or brandy 2 57 or water
    Sugar 1 cup 200
    Salt 1 Tbsp 22
    Orange Water 2 57 or water
    Butter 1/2 lb 227 grams broken out

    For the glaze
    One egg
    1 tablespoon 15 ml milk
    whisked together

    Method

    1. Add all the ingredients except the salt to a large mixer bowl and mix for a minute or two, until the mixture begins to come together.
    2. Shut off the mixer and let the dough rest for 20 minutes.
    3. Add the salt and continue mixing for 5-10 minutes, until you have a soft, fairly dense dough.
    4. Put the dough in a large pot, or just leave it in the mixer bowl, cover, and let ferment at room temperature for one hour.
    5. Remove the dough from the bowl and fold or roll it several times. Put the dough back in the bowl.
    6. Let the dough ferment for one hour more, then fold or roll again. Put the dough back in the bowl.
    7. Let the dough ferment for 30 minutes. Remove the dough from the bowl and place it on the counter.
    8. Knead for a minute or two and divide into two pieces. Flatten each piece and punch a hole in the center of each with your finger.
    9. Gently expand the hole until it is at least 4 inches / 10cm in diameter, but better 5 or 6 inches / 12.5 to 15 cm.
    10. Place on buttered paper or parchment paper, cover lightly and place in a draft-free place to rise at room temperature and let them rise for 2 1/2 to 3 hours.
    11. Brush with the glaze after one hour, then leave uncovered.
    12. Heat oven to 360 F / 180 C.
    13. Brush just before baking.
    14. With a sharp knife or razor blade, make three connecting cuts on top of each pogne to form a triangle. Each line will be curved to allow the ends of the cuts to overlap. The picture in the book shows four triangles cut into the side of the bread, one on each of the four points of the compass, with the base at the bottom.
    15. Bake for 20 minutes, then check the loaves and turn them to equalize baking.
    16. Finish baking until the loaves are a deep, rich brown.
    17. Remove the loaves from the oven, let them cool and then place them in plastic bags overnight.

    Click on the thumbnail to view a larger image.
    Click on trhe larger image to return to the discussion.

    Here we go:

    Day one ingredients. Adding the yeast. Adding some water. Adding some flour.
    Starting to mix. Continuing to mix. Mixed and on the counter. Transfer to a larger container for the refrigerator.
    Next day, all ingredients ready to go. Dough after resting.  Flipped in bowl. Add salt and resume mixing. view down side of bowl.
    After 7 minutes mixing. After the first hour fermentation. After the second hour fermentation. After 2 1/2 hours fermentation.
    After a rest. Divided. Shaping Rising
    Glazing. Glazing. Baking. Finished.
    Finished. Readt to eat.




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