The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Greek Pide A Sequel - EO baked

  • Pin It
SylviaH's picture
SylviaH

Greek Pide A Sequel - EO baked

A sequel to my previous WFO bake of my Greek Pide.  This time it was baked in my electric oven 'EO' just because...I had nothing better to do and wanted to use the dough I had frozen from last weeks previous bake and I was curious to see how the GP would turn out versus the heat of the WFO.  Well, the results were pleasing.  Flavor wise...well very pleasing from the EO..excellent from the WFO.  No doubt there are certain types of breads that benefit from the smokey hot flames, coals and intense heat of a WFO.  I pre-heated my oven and stones, 550 convection setting, for an hour..this gets the stones much hotter versus a 45 min. pre-heat.  The pizza and pide both had crisp crusts that were nicely browned without to much browning of the cheeses.  Both were done in 8 minutes.

First the same favorite for Mike..the pepperoni pizza.  One large thin crusted from previous frozen pizza dough.  Very tasty with mixed italian cheeses.

  

                               

                               

                                        Without the charred crust the pizza would be lacking in flavor.

                               

 

Greek Pide ..... This time with Goat Cheese.  It was tastier last bake with the creamy Feta.  I forgot the Greek Olives, remembering to add them just as I had loaded the pide onto the stone.  I did remember to add some black sesame seeds :) how pretty and tasty.  I brushed the rim with a little egg wash to help them stick.  I had to trasfer this pide to the paddle with my 'Super Peel' as it was to heavy to pull onto the paddle.  Last time I was able to pull the pide onto the peel.  I wasn't fast enough making this one and the dough was slacker after being frozen.  It would have only stretched and not moved if would have tried to pull it or lift it onto the peel.  I love my 'Super Peel'.  I might use it only once or twice a year...but when I do, it's WIW in flour.  

                                             Added the Kalamata Olives I forgot earlier.  Baked at 550F convection for 8 minutes

                          

 

                                     Teeter Tottering Greek Pide  -  Lovely crisp crust - I preheated the oven a few minutes longer after

                                     removing the pizza.

 

                          

 

                            

                                             Sliced for crumb shot.

                          

 

                             One of the 3          My Bella, relaxing after dinner : )

                         

 

                                                  Joey just took her spot!  

 

            Sylvia

           

Comments

dabrownman's picture
dabrownman

bake to make my mouth water.  Maybe not wood fired but they sure look like they would be so tasty.  Your right - pizza without decent charring is just not allowed!  Same for those pides.  I'm going to make one this weekend and skip the pizza.  Mine won't look a professional as yours, just won't, but will hope they taste half as good.  May have to break out the copper pipe blow torch to get that charred effect :-)

Very nice baking as always Sylvia and you deserve 2 fine apprentices like those two.  Nice they share a spot too.

SylviaH's picture
SylviaH

for your kind comment.  I don't fuss very much over things and just go for the rustic look of home baked.  I should take more time in my planning... week days for dinner it's on a time order.  I'm sure you'll make a delicious pide with a delicious bread full of flavor.. even without the blow torch : ) and I look forward to seeing your post.  

I loved your little pooch photo. : )

Sylvia  

FlourChild's picture
FlourChild

Love your choice of toppings, and especially the charred spots- nice that you can get that with your electric oven!  You've inspired me to try my hand at pide this weekend.

SylviaH's picture
SylviaH

Lot's of pide recipes I have seen are baked in an electric oven with some delicious looking results.  Happy weekend baking!

Sylvia

dabrownman's picture
dabrownman

SD / YW combo starter, 90% whole grain bread, with nuts, seeds, malt and sprouts for tomorrow's bake.  We pinched off 100 g of this fermented bread dough to make pides or pizza or both on Friday.  To this we added 100 g of home ground soft white wheat, 150 g of AP and 18o g of water for 72% hydration for this dough.  So some kind of pide will come out of the oven tomorrow - can't wait!   Maybe we will throw some apricot halves on it :-)

SylviaH's picture
SylviaH

Especially with the whole grains, SD/YW combo starter.  Apricots sound delicious on a Pide!  I have a  dessert apricot sd pizza pictured Here.  I also made the pizza from dough I used for the SD boules.  Hope this link works..most of my links haven't been..I love apricots :)   The ones you have look sooo delicious!  Happy Baking!    

Sylvia

dabrownman's picture
dabrownman

pizza with almonds should be illegal.  What a nice combination.  Your creative baking gives my apprentice wonderful willies and strange,  ideas for pides.  Now my daughter says she wants to go out for sushi tomorrow.  Hope the pide dough can make it 48 hours in the fridge if necessary :-)   

SylviaH's picture
SylviaH

Daughter's Rule!  Baking can wait!  I'll be spending the day and most the evening going to the movies and dinner tomorrow with my daughter and grand daughter :)

Sylvia 

dabrownman's picture
dabrownman

the kids and grand kids.  Mine will probably change her mind once she sees the potential Pide and Pizza !

Franko's picture
Franko

Hi Sylvia,

Mike is a lucky fellow to have a pizza like that to chow down on, wood fired or not! The pide looks great as well with it's nicely open crumb, crunchy crust, and savoury toppings. Your pizzas and flatbreads are always one of my favourites to see posted.

Franko

SylviaH's picture
SylviaH

Mike does like his pizza's even warmed up..come to think of it me too :)  

I'm happy you enjoy the flatbread posts..even if they seem a bit repetitious.  I just wanted to encourage those without a wfo to give them a try.

Wow, the coastline photo was amazing on your lastest blog...like a picture postcard!  Nature is so gorgeous untouched.

Sylvia