January 5, 2009 - 11:09am
Pogne de Romans - Breads of France
This bread is flavored with Orange Flower Water. It is very like a brioche to work with and is so aromatic due to the flower water. A wonderfully easy dough to knead.
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This bread is flavored with Orange Flower Water. It is very like a brioche to work with and is so aromatic due to the flower water. A wonderfully easy dough to knead.
I've taken a peek at your other loaves, too; all are so pretty. Kudos to you!
Lovely looking bread...I bet it tastes wonderful!
Sylvia
I am glad you enjoyed the pics. I finally figured out how to get them to show up ! The orange flower water is subtle in the bread but when it is toasted it makes the house very fragrant as it does when it is baking. The loaf also has brandy in it. Lots of butter. If any one would like the recipe I would be glad to post it. caroline
That looks fantastic! We have a bottle of orange flower water left over from making tangerine sorbet last summer, but until now, we haven't found a good use for it. Would you mind posting the recipe?
I am glad you have some of the water. You will love this bread.
starter: 5 tsp act dry yeast, 1/2c warm water (105-110),1c unbleached flour. Mix together and sprinkle a little more flour if needed to make a kneadable dough. Knead for 2-3 min and then place in greased bowl, cover and let rise for 1 1/2hrs at 75 degrees till double.
dough: 6c unbl flour (approx), 6 lrg eggs at room temp.,1/4 c brandy,1c sugar,2T water if needed to thin batter as you are mixing,2tsp salt ( reg not kosher), 1/4c Orange Flower Water,8oz salted butter softened to room temp.
Make the dough and set aside while starter is rising. In large bowl of KA place 1 1/2c flour and break in 4 eggs. Begin beating to form a fluid batter,Add brandy and blend. Add sugar and if batter is not fluid enough to stir add 2T water or a tiny bit more. ( I have never had to add water). Beat 2-3 min at med speed. Batter will be smooth and golden in color. Add salt and flower water and stir. Begin adding the butter in 1/4ths. Beat well so it is blended in after each addition. When it is smooth add the last 2 eggs and beat well. When it is smooth begin adding the balance of the flour. Add just enough flour to make a kneadable dough. I do this part by hand rather than in the KA.
Knead until it is a smooth pliable dough. Cover with plastic wrap till starter is ready. When the starter is ready take out the dough and flatten to a large disc. Place the starter in the center and fold over the dough. Begin kneading and cont till all is blended and there are no white streaks. Place in a greased bowl and let rise again at 75 degrees till double approx 2 1/2 hrs.
Prepare 2-- 10-12 "parchment discs to rise the shaped pognes on. When dough has risen remove and degas. Shape into 2 balls. Make each into an 8" diameter disc. Using your thumb and rotating the disc make a 4" diameter hole in the center of each loaf. Let rise again on discs till double about 2 1/2 - 3 hrs. Note: I have placed a greased custard cup in the center to keep the hole open. I don't always do this. Cover only for 1st hr of rise. Then uncover and brush with glaze made from 1 egg beaten with 1T milk. ( I use 1/2 and 1/2). Leave uncovered after brushing.
Preheat oven to 360 degrees. When ready brush loaves again . Using your blade make 3 long cuts on the top so that they curve and connect to make a triangle.
Bake approx 40 min till they are a very deep glistening brown. 205 internal temp. Cool on rack and then place in a bag for 24 hrs to age them . If you can resist cutting !! They are even better the next day.
ENJOY !!
I'm going to give this a go, this Easter.
Thanks for the pictures!
But we always loved it!!! I still have the flower water and it’s still good. I’m going to make it again and post . Let me know if you have any questions. c
I was looking at yours and few other recipes and I realise it's not a milk brioche, but the liquid is eggs, brandy and orange blossom water. That's interesting!
I'm a bit shy of that amount of orange blossom water. Seems like the flavour might be a bit much for me. I like it, but as a subtle flavour.
I was thinking I might substitute the brandy for Earl Grey tea.
As I'm going to make it with sourdough, I'll have to have a loooong overnight ferment after shaping so I guess, I'll use a couche as I don't have a bunch of round tins.
Heh, I wonder if it'll be anything like pogne. Gotta use what you got, I guess. Thanks for your recipe. Any advice?
It's not too much orange blossom water for us it is a mellow flavor after baking. That's what makes the bread so doput in some. The tea would go well I think with the blossom water or just skip the brandy. I had thought to try it with my YW starter especially since it does well with enriched doughs. I have posted about that on previous breads. So if you have YW that would be a good sub better than sourdough I would think as far as flavor. The main thing that is brioche-like is the butter added at the end and the texture of the completed dough. Putting it in regular bread pans would be fine. Just grease them with butter and shape the dough into loaves per your usual method. . It can be a pan bread.
I will be interested to see how you manage it. Good Luck. c
I didn't know this about YW. How amazing. I'm on a deadline with these so I'll have to try the YW thing later, but I love a good bread tip!
I really want to try a crown! I've never done a crown bread before but you're probs right. Sigh.
Fiona
About how you will do sourdough with this recipe. I would want 100 grams at the very least of levain and probably 200 g would be better with the richness of this which will require 100 g of liquid to make a 100% hydration levain. What were you planning as far as making a levain? Are you simply going to increase the dough volume by say 200g and increase the salt to account for that? I’m looking forward to hearing how you will proceed. c
I decided to go with individual ones and an epic proof. They're a few hours off baking here, I think.
Mmmm, woah, interesting. Very light. Doesn't taste buttery or overtly orange blossom watery. (I did use your amount of OBW) I can taste the lemon zest (that was from a French recipe). Maybe a little more soft flour in place of bakers?
Thank you so much for the inspiration. I'll post another photo when I get the rest out of their little cups. I'm a little nervous.
Please post the formula and process ! So excited to try. Love the idea of littles😊
Wow, they're so light and tasty. But they stuck in their cup thingies.
I'll give you my percentages. Let me know if you'd prefer amounts?
I did add a little more flour along the way, but I probably shouldn't have. I can't remember the blend of plain and bakers flour. Maybe 2/3 bakers?
I make hot cross buns like this but with less butter and sugar, so I followed my same process. I made the stiff starter over night (sorry, can't remember the ratio of levain, but it was a 50% hydration). Around, um, 11am I put the dry slowly into the wet (except butter) an mixed for a while, pause, mix a bit, pause, mix a bit. Added a little flour. Then left it for a bit and added the butter slowly during mixing and one pause.
As there was a bit of pausing. I put it pretty soon in the fridge, but next time I would leave it out a little longer.
Overnight retard.
Next day around 3pm, I got it out and shaped it into the cups at 70 and 90g. Left it covered overnight at 24C. They were ready around 8am to bake. Put some egg with water ontop and popped in the oven at 220C for 10 minutes then down to 180 for another 10 and then were nearly done. I put a shelf above with a tray, to keep it from overbrowning.
Left for 10 minutes and then released them carefully. I did butter and flour them, but muffin cups are defo the way to go next time. They're sticky suckers.
They look great! Glad you had a success. Are those amounts or percentage? Amounts/ grams would be great if that’s not what you posted. Anyway… I’m very impressed 😊 Love innovation in all its forms … a pun … for the pan
I will make my levain with YW because I do everything with it and do SD underneath as it were as extra strength and flavor. I like to cover all my bases. I also like the sweetness of my YW. Thanks again! ( where are you? I’m in VA now but was in AL for decades when I last made Pogne de Romans .
This is for 24 little pognes at 95.6g each. Sorry, so many decimals. I scale stuff on excel so nothing is even. I had quite a bit left over which I made into a little gloopy loaf after making 24 x 90g.
Love a bread pun!
How fabulous that you use YW so much! Another time for experimentation with that for me. I'm on a Easter bread kick. Osterbrot next week and Mazanec the week after.
I'm in Australia. And if you know Australia... Bathurst, NSW.
I love yeast water. It likes warmth and it likes rich dough. It’s easy to maintain and very forgiving. It rises bread almost as fast as active dry yeast! Or use less and get slower rise. It takes away sour taste and leaves a mild but delicious flavor a it prevents staling of bread so for instance when used in Challah it will keep it fresh for days unlike traditional recipes which are stale in 24 hrs. I use apples 🍏 green like Granny Smith are best and put several large pieces of orange peel in after your YW gets going to help keep it fresh. Thank you for the recipe and your process I will let you know when I make it.
sounds amazing.
Yes, let me know when you give it a try and any amendments you pop in.
Fiona