Athos: Greek Religious Holiday Bread
1.
Polish starter: 32g high-gluten flour, 34g water, 0.1g dry yeast, 10ml water
2.
Pour the starter ingredients into a bowl,
3.
Stir it into a paste and leave it to ferment at room temperature.
4.
The batter bubbly rises.
5.
Main dough: 150g high-gluten flour, 2.3g salt, 1g cinnamon powder, 1.6g dry yeast, 0.3g nutmeg powder, 0.3g clove powder, 0.3g allspice powder, 1.5g lemon zest, 31g egg, 25 grams of honey, 18 grams of olive oil, 56 grams of milk
6.
Pour the powder in the main dough into the bread bucket, mix well,
7.
Add starter, eggs, honey, lemon zest, olive oil, milk,
8.
Put it in the bread machine and start the dough mixing program.
9.
After the dough can pull out the film,
10.
Take it out and put it in a large bowl for basic fermentation.
11.
The dough has doubled,
12.
Take it out, spheronize, put it in the baking tray, and carry out the final fermentation.
13.
Decorating syrup: 10ml water, 10ml sugar, 10ml honey, 3ml lemon juice, 1/2 tsp of sesame seeds
14.
Pour water and sugar into the pot,
15.
Heat to boiling,
16.
Add lemon juice and honey, turn off the heat,
17.
Set aside and set aside.
18.
The dough grows up,
19.
Put it in the oven, on the middle level, heat up and down at 170 degrees, bake for about 20-25 minutes,
20.
The surface is golden brown, and immediately brush with hot syrup when it is baked.
21.
Sprinkle with sesame seeds and serve after cooling for 1 hour.
Tips:
The fermentation time depends on the actual temperature.
The baking time and firepower need to be adjusted according to the actual situation of the oven.
The syrup is cooked in advance and reheated for the juice before use.