Bread decorated with wheat ears

Overview

How to cook Bread decorated with wheat ears at home

Divide the dough into 900g rounds and let rest for 30 minutes.
Roll out the dough into a round shape.
Place on a baking sheet and ferment for 50 minutes at a temperature of 30°C and a humidity of 75%.
Roll out the decorative dough and use an 8-inch mold to cut it into a round cake shape.
Roll the decorative dough into thin strips that are slightly thicker on both sides.
Cut it in the middle and divide it in half.
Use scissors to cut out the slightly thicker dough on both sides into the shape of an ear of wheat.
Place on a round decorative dough surface.
Use a thin strip of dough to tie the ears of wheat together. (As shown in the picture)
Place in the center of the French dough sprinkled with rye flour.
Brush the surface with egg wash.
Bake at an oven temperature of 200℃ for 60 minutes and 200℃ for 60 minutes.