Greek Bread
I have tried my hand at various recipes for Greek bread over the last couple years. People who visit Greece rave about the wonderful bread and I long to create such a loaf. David (Dmsnyder) has posted his latest improvement which I tried today with a couple of minor modifications. I won't re-post the recipe as David's is all you need to make this wonderful bread.
As David suggested, I lowered the oven temperature to 430F from the beginning. I made two full batches and on the second pair of loaves, I lowered the temp to 420 after 20 minutes and continued for another 20 minutes. After the 40 minutes baking time, I left the breads in the oven with the door ajar for another 5 minuets to harden the crust. The color is less dark, more towards golden although it looks darker in the photo. The crumb image is of the first loaf that was baked more boldly. The second two loaves are destined to be delivered to my son for his Greek dinner with friends.
The inclusion of Durum flour adds a very nice nutty note to the aroma. I almost feel as if I am smelling or tasting the sesame seeds on the outside. The Durum lends an unusual flavor. It is most delicious. The crumb is open well enough and the cells are gelatinous. The dough was 7.3 Lbs in total divided into 4 parts, mixed by hand and folded twice during the 2-1/2 hours of fermenting and proofed in round linen lined baskets. I pinched the dough while in the baskets across the sides to make them oval just before turning on to the flipper board. I spritzed the dough and sprinkled the seeds over all before slashing.
This is a terrific bread. The added honey helps it brown early. Next time I will start at 420F for 40-45 minutes to an internal temp of 205F.
Eric
Comments
Gorgeous loaves Eric!
They remind me of the breads I'd see in the Greek bakeries on the west side of Vancouver when I lived there. I lived in the same neighbourhood and often just went for a walk up one side of the street and down the other to check out the smells and sights of the fabulous breads these small Mom&Pop bakeries offered up daily. Seeing these wonderfull loaves of yours took me right back there. Thanks!
Franko
Thanks Franko. I really have no idea if they taste authentic but they are tasty. Vancouver is a great city, one of my favorites.
Eric
That looks like an excellent sandwich bread, especially with the hint of sweetness the honey adds. I like your technique for getting an oval loaf out of a round proofing basket!
Larry
It just came to me the other day that I could probably turn the round into an oval if I took advantage of the sticky bottom side while it was on top. I pinch it across in a few places and I think it tightens the gluten also. Who knew?
Eric
Those are very nice! Such wonderful color for the crust.
Joanne
I've been enjoying your posts BTW.
Eric
I'm glad you made a batch for yourself! I'm sure your son and his friends will enjoy theirs.
This is a good sandwich bread, and it also makes delicious toast.
David
Be sure to let your DIL know I appreciate her input on this. I'm looking forward to toast in the morning. We are snowed in at the moment so it might be lunch as well. I'm thinking this might be slightly over sweetened although you can barely detect any sweetness. A little less browning would be nice. I suppose the oven could go down to 400F. The Durum certainly puts it in a class all on its own.
Eric
Hello Eric, Your bread looks so, so good. David's original post is now in my favorites list...I must try making it as I love durum/sesame bread. Thanks for posting and you loaves look great! from breadsong
Thank you breadsong. The fact that this turned out so well is testimony to the excellent post by Dmsnyder. In the beginning, I wanted to add sesame oil but found it overpowering. I think you will enjoy the flavor.
I have been enjoying your posts also. Always so descriptive and great photos.
Eric
Thanks Eric - that's very kind of you to say.
Hope you're enjoying your bread!
-- breadsong
Lovely! Eric, I can almost smell your bread from your descriptions.
Now THAT would be a good trick! The aroma is so important to the flavor after all.
Eric
I love the Psnyder Psomi. It would be interesting to bake it lighter, but the crispiness of the crust is part of what makes this bread so nice.
Enjoy.
Glenn
Thanks Glen. It is an interesting bread. Thinking about what might be used in the authentic version, I doubt the Greeks would be using a malted flour. This would result in a crust that would color less quickly than the flour I use and most US AP or bread flour. Just a thought.
Eric
Hi Eric,
Clearly a lovely dough you managed to mix...and a sizeable amount too.
It transports me back to our preferred holiday home. Bring on the summer!
I found the flour on Crete to be very European in character; highly extensible soft dough from a fairly soft wheat. Possibly that is the biggest variation of all.
But, I love the bake profile, and the soft inviting white crumb
All good wishes
Andy
Good to hear from you on this. I suggested above that I thought it likely the flour in that area might be unmalted in general. What do you think about that statement concerning coloring potential of the flour?
Bring on Summer, indeed! It's going to be 5F tonight and Zero for a low for the next 4-6 days. I'm ready for a break. Flourgirl51 who lives on the Canada border in Minnesota is laughing at me. It's 25 below F up there on a cold day.
Cheers,
Eric
Hi, Eric.
I just thought you might be interested in the forecast for Central Milling's neighborhood - Since you're "ready for a break."
Surf (so to speak) to:
http://weather.yahoo.com/united-states/california/petaluma-2470874/
Warmest regards,
David
Hi Eric
Think falling number here. Southern European wheats are pretty soft, producing extensible dough. This indicates high amylase activity, no? So adding more malt would be a bad idea. That is the really crucial difference between wheat grown in North America and Europe.
Wow, it sounds soo very cold where you are. The snow here has finally all melted, but the roads are coated in black ice, which is very scary to drive on!
As always, best wishes
Andy
David,
I'd love to go to the warm weather but,
Other than the above, I'd love to visit paradise. :>)
Eric
smell it!
Having said that, you have no idea of snow and cold, we just had a week of -25-29C or for the metrically challanged, -13-19F during which it managed to snow 54.5 cm or 21.5 inches needless to say nothing was visible, and the drive was defintiely undrivable.
I would love to be someplace warm and sunny, but for me it can't have any humidity, so coastal cities are out, a quick visit is fine, but longer than two days brings on a bout of bronchitis and I simply don't need that!
Then after I managed to get the drive cleared (thak God for helpful friends and neighbours) it managed to snow again all day yesterday! ARG!! at least that was less than an inch! But enough already, we have managed to surpass the snow record for January by some considerable and we still have over a week left to go! Mind you we also have a record cold a whole 30 some days of -30F as the high, the radio station gave out certificates for that! LOL There is a silver lining in every snow cloud!