Festive Wreath Bun

Ingredients:

• 3 cups of premium wheat flour, plus more for dusting
• 2 and 1/4 tbsp. high-gluten bread flour (12.5-14 g protein)
• 4 tsp coarse salt
• 1 tbsp. dry instant yeast

Preparation:

1. In a large bowl, combine 2.5 cups of wheat flour, bread flour, salt, yeast, and 2.5 cups of warm water (40-45°C). Stir the mixture with a wooden spoon until a very soft dough forms. Cover loosely with plastic wrap and let rise in a warm place for 2-3 hours, until the dough has almost tripled in size (the surface will become smooth and begin to fall in the center). Divide the dough into two portions and place them in two bowls. Cover both bowls with plastic wrap and chill in the refrigerator for about 2 hours.
2. Place a baking stone or an inverted baking sheet in the top rack of the oven. Then, position a rack in the bottom rack of the oven and place a broiler on top; preheat the oven to 450°F (240°C). Remove the dough from the refrigerator, sprinkle each piece of dough with 1/4 cup of flour, then form each piece into two balls. Cover the bowls with plastic wrap and refrigerate for 30 minutes.
3. Place a large sheet of parchment paper on a baking sheet or other upside-down baking sheet and dust with flour. Using floured hands, form one piece of dough into a ball, then make a hole in the center. Place the dough on the parchment and gently stretch it to form a ring 23 cm in diameter with a 13 cm hole. Dust generously with flour. Place another sheet of parchment, dust with flour, and form another ring. Let the rings rest, uncovered, for 15 minutes.
4. Using kitchen scissors, make deep 45-degree cuts all over the dough rings, spaced 2.5-4 cm apart, pulling the cuts away from the center so the dough pieces resemble leaves. Leave the buns, uncovered, for about 15 minutes to allow the dough to rise slightly.
5. Slide one wreath, parchment included, onto the heated stone. Carefully pour 1 cup of water into the roasting pan underneath to create steam; close the oven door. Bake the loaf for 15-20 minutes, until golden brown. Transfer to a wire rack and cool completely. Then bake the second loaf, adding another cup of water to the roasting pan.
6. Store the buns wrapped in foil in the freezer for 5 days.