Bread & Surgeries

A chronicle of a surgeon's attempts to make great bread and other goodies

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Location: MA, United States

Friday, October 29, 2010

Artos: Greek Celebration Bread

This is Reinhart's version of a holiday bread.  My mother-in-law makes a similar bread at Christmas with cardamon, but the BBA recipe uses cinnamon, nutmeg, clove, and allspice.  I made the poolish version of this rather than the sourdough as the method for making the sourdough starter or barm seemed a bit ambitious to me at this stage.  It also would take too long!  One other change - I left out the almond extract - can't stand the stuff, which is weird because I love almonds.


First step: make the poolish and let it ferment for several hours followed by an overnight retard in the refrigerator.


The next day is basically adding all the other ingredients and kneading until it is ready (about 10").  I use Penzey's spices and have always been impressed with their service and quality.


I did want to highlight my nutmeg grater.  It has been a kitchen workhorse for me since I purchased it on the island of Grenada in 1992.  It consists of a few simple pieces of wood and a perforated coffee can!



Finally, I decided I would do the design on top of the boule, but I did not want to do the traditional crucifix.  I decided on something a bit more....aquatic:


I dub thee OCTOBREAD!!!!

After baking, the tentacles pulled apart a bit, but it still looks pretty darn cool.

1 Comments:

Blogger Vicki Wilde said...

I love the octopus! Very nice looking bread.

November 4, 2010 at 8:10 AM  

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