Natural Fermented Greek Religious Holiday Bread

Name: Natural Fermented Greek Religious Holiday Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 66g Foaming starter; 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 Orange zest; 31g egg; 25g honey; 18g olive oil; 56g milk

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The Greek religious holiday bread in "The Apprentice Baker" can be made with foaming leaven or Polish leaven. When there was no natural yeast, Polish starter was naturally used. Now that there is a foaming starter, I can't help but turn it out again and perform it again with the foaming starter. This holiday bread is full of rich spice and fruit flavor, and I have always liked it.
When I used Polish starter, I rolled it into a ball. Now I want to change the shape, but I can't think of an easy way. Finally, with a clever idea, I divided a few small balls into the cake mold to let it grow into thick and thick flowers.
It looks good. . . . . "

Natural Fermented Greek Religious Holiday Bread

1. Ingredients: 66 g foam starter, 150 g high-gluten flour, 2.3 g salt, 1 g cinnamon powder, 1.6 g dry yeast, 0.3 g nutmeg powder, 0.3 g clove powder, 0.3 g allspice powder, orange zest 1.5 grams, 31 grams of eggs, 25 grams of honey, 18 grams of olive oil, 56 grams of milk

Natural Fermented Greek Religious Holiday Bread recipe

2. Pour flour, salt, yeast, cinnamon, nutmeg, allspice powder and clove powder into the bread bucket, mix well,

3. Add starter, eggs, honey, orange zest, olive oil, milk,

4. Stir until the dough can pull out the film,

5. Take it out and put it in a large bowl for basic fermentation.

6. The dough has doubled,

7. Take out, round,

8. Divide into six equal parts, round,

9. Put it in a 6-inch round mold for final fermentation.

10. The dough has grown to double,

11. Put it in the oven, the middle and lower level, the upper and lower fire 170 degrees, bake for about 20-25 minutes,

12. The surface is golden brown and baked,

13. Demould immediately and let cool.

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.