Twisted Rosette Round Loaf (Vita Pita s Rozetka)

I borrowed the idea of "winding" the loaf from Dianka - a very gentle, easy and impressive way to shape bread, in my opinion :) Heartfelt thanks for sharing the idea, Di!! I borrowed the rosette idea from Sandra Mangas - I remember falling in love with her suggestion the moment I saw it years ago :) and I promised myself this would not be the first and last incarnation of her idea... Sandra demonstrated how to form the spherical lattice - I will just share that I first shaped the ball on which I placed the lattice dough out of aluminum foil - so it would be firmer and not give way as the wreath dough rises - then wrapped it in several layers of baking paper - until I achieved a perfect spherical dome about 15-20 cm in diameter with a flat bottom - and finally sprayed it with baking spray, so the dough releases more easily after baking. And now for shaping the loaf itself... In the bread machine container, combine the liquid ingredients and the crumbled fresh yeast and start the bread machine on the "dough" program (with the lid closed). Sift the flour with the salt and add it in portions to the liquids, waiting after each addition for it to be absorbed by the mixture - until you get a smooth, firm dough that pulls away from the sides and bottom of the container. Wait for the end of the program and heat the oven to 50ºC, or 40ºC with fan. Line the bottom of a large tray (mine is about 40 cm from memory) with baking paper, grease the bottom and sides with baking spray and set aside. Turn the finished dough out onto a floured work surface and knead 4-5 more minutes, adding a little flour if necessary. Divide into 6 equal parts and set aside 1 part for the rosette. Roll out the first of the remaining 5 parts into a round about 25 cm in diameter, place it on the bottom of the prepared tray and brush with melted butter. Repeat with the remaining 4 parts, placing each successive round on top of the previous one. Cut into 8 equal sections, leaving an uncut border about 2-3 cm at the edge. Carefully separate - one by one - each of the 8 resulting triangles and fold the layers fan-wise - shifting and overlapping - one after another around the border, tucking their ends under the dough. Roll out the dough set aside for the rosette and, using the dough roller, form the rhomboid lattice. Carefully place the already cut lattice dough over the prepared, greased paper dome, helping the slits in the lattice open up evenly, and trim off the excess dough at the base, leaving a small margin (about 1 cm) to tuck under the wreath. Place the paper dome, now draped with the cut dough, in the center of the tray - having taken care that the diameter of the dome matches the diameter of the center of the wreath - and lightly tuck the ends of the lattice dough under the wreath dough, leaving a large enough opening through which you will later remove the paper ball from the finished loaf. *** From the trimmed dough you can additionally cut out leaves, little flowers, butterflies or create some braids to place at the base around the rosette, but even without extra details the loaf is impressive enough ;) (well, and I am modest too?!) Brush the loaf again with fat and leave it in the oven heated to 50ºC, or 40ºC with fan, for about 20 minutes - to rise. Remove the risen loaf and switch the oven to 180ºC, or 160ºC with fan, meanwhile brushing the loaf with the yolk beaten with milk and oil (optionally you can also sprinkle with seeds). Bake in the oven heated to 180ºC, or 160ºC with fan, for about 35-40 minutes - after the 15th minute cover the rosette with a cut-out circle of aluminum foil (I used a small bowl to shape a sort of foil dome exactly the diameter of the rosette), so it does not burn. If necessary, toward the end of baking cover the whole loaf with aluminum foil, so the wreath does not burn either. After baking, remove from the oven and leave on a rack until the tray cools a little. If the tray is rectangular and shallow or has a removable border :) removing the loaf is no problem, but despite the large diameter of the tray I chose, my loaf filled it - and I had to take it out with feats of balance I did not suspect I had and a solid dose of luck!!! I covered the tray with the foil I had used to protect the loaf from burning and carefully turned it along the length of my arm - the way you cradle a small baby - trying to keep the rosette in the light crook of my elbow - quickly removed the tray, placed a wide enough kitchen board on top and safely flipped the loaf onto the board. Slide a second kitchen board in parallel with the first and spread the two boards apart wedge-wise - so that the center of the loaf stays in the triangular gap in the middle - and here it is good to have someone help, because one pair of hands is clearly not enough. Gently move the loaf, still on the boards, beyond the work surface - so that the triangular gap between the two boards is accessible - and while someone helpfully holds the loaf with the boards (so it does not fall off the counter), carefully remove the paper ball from under the rosette, lightly squeezing the paper to reduce its volume so it comes out more easily, while taking care not to ruin the rosette. It sounds long and complicated, but it actually goes quickly, and the loaf is not so fragile that it will fall apart at the slightest thing. You can serve it with a lit tea candle under the rosette or fresh flowers :)