The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

pan de horiadaki version 1

trailrunner's picture
trailrunner

pan de horiadaki version 1

Thanks to David for posting his take on this loaf. An amazing bread indeed. I happen to have a lot of durum flour so I did incorporate some into the formula David posted. I actually used it in 2 ways. My starter is fed only with durum and I added durum flour for 1/2 of the WW that David used. I also only had 9" pans. I was concerned as the bread volume didn't rise above the pans during the 4 hour rise...but whoa did it ever rise in the oven. I baked at 400 for 38 min to 205. I will post a crumb pic later when it has cooled a bit...couldn't resist posting now as this bread is SO fragrant and handles beautifully. Do give it a go. c

 

 

 

 

 

 

Comments

dmsnyder's picture
dmsnyder

I'm eager to see the crumb with your flour mix.

David

trailrunner's picture
trailrunner

my photobucket is messed up so I just substituted the crumb pic. The bread is fabulous and as you pointed out I think sesame seeds would be a great addition on the top . Using it for bruschetta as well would be great. We had almost 1/2  a loaf with a lovely pasta dish....great for sopping sauce. Thanks again . c

dabrownman's picture
dabrownman

good as the out side!  Lucy loves new kinds f breads and David has put us into one fr sure.  Your interpretation is a fine example for sure,  Well done, happy baking and

Peddle away to who knows where!

dabrownman's picture
dabrownman

good as the out side!  Lucy loves new kinds f breads and David has put us into one fr sure.  Your interpretation is a fine example for sure,  Well done, happy baking and

Peddle away to who knows where!

trailrunner's picture
trailrunner

Yes the bread is exceptional. Looking forward to using some for French Toast and will make garlic bread with some this evening. Get a lot of richness from the olive oil as David said...without all the calories of eggs and butter and sugar from Challah for instance. Was finally able to fix the adobe flash player problem that was messing up my photobucket so here are the two pics. Husband is making grilled cheese with this bread now :) Endless possibilities !!  c

 photo Image_1.jpg

 photo Image.jpg

Isand66's picture
Isand66

Great looking bake!  This is on my list to try when I return from China.  The crumb looks great.

Regards

Ian

trailrunner's picture
trailrunner

You will be glad you did. It is thanks to you that I started using durum flour. I have never had such great gluten development with any flour and it responds so well to the autolyse that one barely needs to work the dough. We are hoping to get to Shanghai in the Fall and ride our bikes throughout the area. Would love to hear about your time in China when you have time to share. c

dmsnyder's picture
dmsnyder

I'm sure this made fab grilled cheese sandwiches. My wife and I gobbled up the half loaf I left unfrozen from the bake. Sandwiches never happened. Since then, I have made Sour Rye breads and Jewish Pumpernickel, but it's time to take out another half loaf of Pan de Horiadaki. Except I have all this discard starter with which I was going to make pizza. <sigh> 

David

 

trailrunner's picture
trailrunner

I made a lovely dried fruit and nut SD using a lot of buttermilk and my apple yeast water starter. Had it warm from the oven last night with our " breakfast for dinner" Sunday special. No more baking for now till we use all these up. I love pizza...send some ;) c