The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from Greece!

AndVal's picture
AndVal

Hello from Greece!

Hello fellow bread makers!

I am Andrew and I was a professional baker until recently but still making sourdough bread at home.

I stumbled upon this site while searching for bakery forums and it looks very good and with a lot of content.

Keep up the good work for tasty and healthy bread!

pmccool's picture
pmccool

TFL is one of the best bread forums on the web.  There are over 10 years of content for you to mine (the Search tool is your friend).  And your inputs from the professional and home baker perspective will be valuable.  Personally, I hope that you will add to my knowledge of Grecian breads, since I know so little about them.  

Paul

mutantspace's picture
mutantspace

i concur - my sister and family have been living in Rafina for over 20 years so making Greek bread is always a special occasion when they visit us in Ireland so Horiatiko is my only bread at the moment  - more would be great -and yes. Welcome  

AndVal's picture
AndVal

Thanks for the welcome!

Homemade bread in Greece is made with sourdough from basil plant which has its own flavors.

There are no super long times for fermentation nor autolyse and from kneading to baking it usually takes 4-5 hours as the dough is usually warmer than room temperature .

The hydration is low compared to breads that are common in this site.

The crumb is small.

Also in Greece it is common to use flour from the grain that gives us semolina from what I know this flour is not common abroad.

Those are the main differences from what I've seen so far.

Abe's picture
Abe

We see a lot of different breads here but not many Greek. I for one would love a guide on how to make a traditional Greek sourdough starter and a bread recipe.

AndVal's picture
AndVal

Ok I'll post about it in the coming days.

dmsnyder's picture
dmsnyder

Inspired by my Greek daughter-in-law, I have tried to make Pan de Horiadaki from recipes I found in books. I do not have the advantage of having been to Greece myself. Here is a link to my best attempt: http://www.thefreshloaf.com/node/41786/pan-de-horiadaki

Advice for improvement of authenticity would be most appreciated.

Looking forward to your participation and contributions to our community!

David

Abe's picture
Abe

Especially the crumb. Perhaps we'll begin to see an increase in Greek breads on this forum. 

I think point 10 needs a correction though ;)

dmsnyder's picture
dmsnyder

Of Horton the Elephant: "I said what I meant, and I meant what I said."

David (not of big fan of disposable, non-biodegradable products)

 

DesigningWoman's picture
DesigningWoman

your coinage very much! My sentiments exactly, though I must confess it comes in handy sometimes. I think I've had the same 30-meter roll for the last 10 years! 

Lovely bread... As always!