Eric Kayser’s flower bread

With its vibrant colours, enticing fragrance, and whimsical charm of floral flavours, this bread is a feast for the senses. Get ready to embark on a culinary adventure as you roll up your sleeves, gather your ingredients, and infuse your kitchen with the irresistible aroma of this delightful creation.

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Eric Kayser’s flower bread

With its vibrant colours, enticing fragrance, and whimsical charm of floral flavours, this bread is a feast for the senses.

Prep Time20 minutes mins

Cook Time30 minutes mins

Resting time2 hours hrs 15 minutes mins

Course: Bread

Cuisine: French

Keyword: Artisan Bread, Bread recipes, Eric Kayser Bread

Servings: 2 Boules

Author: Eric Kayser

Ingredients

• 200 g 7 oz edible flowers
• 100 g scant ½ cup/3½ oz Liquid Levain
• 400 g 3 cups/14 oz white bread flour (T65)
• 100 g ¾ cup/3½ oz rye flour (T130)
• 325 g 11/3 cups or 11½ oz water at 20°C (68°F)
• 9 g 1¾ tsp Guérande sea salt
• 3 g 1 tsp fresh yeast, crumbled

Instructions

• The previous day, combine 50 g (1¾ oz) of the flowers with the levain and rest overnight in the refrigerator to infuse the levain with a floral taste.
• On the day, combine all the ingredients, except the remaining flowers, in a stand mixer fitted with a dough hook. Mix and knead for 4 minutes on low speed and then for 6 minutes on high speed. The dough should be smooth and come away from the sides of the bowl. Add the flowers and mix on low speed for 1 minute to incorporate without damaging them. Cover the mixer bowl with a cloth and leave the dough to rise for 2 hours at room temperature, folding after 1 hour.
• On a floured work counter, divide the dough into two pieces of equal weight (about 560 g/1 lb 4 oz each) and loosely shape into balls. Cover with a cloth and rest for 15 minutes at room temperature.
• Shape the dough pieces into boules without tightening at the seam. Place the boules on a floured cloth with the seam underneath. Cover with a cloth and prove (proof) for 2 hours at room temperature.
• Place a baking pan on the lowest oven rack and preheat the oven to 250°C (480°F). Transfer the loaves to a baking sheet lined with baking (parchment) paper, with the seams facing upwards. Once the oven is hot, pour 50 ml (31/2 tbsp/13/4 oz) water into the hot baking pan. Put the loaves and pan of water into the oven and bake for 20 minutes. Lower the temperature to 200°C (400°F) and bake for another 10 minutes.
• Remove the loaves from the oven, then cool on a wire rack.

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Lead photo credit : The Bread Book by Éric Kayser (Phaidon, 2022). Photography © Massimo Pessina