I started a new LM and it was time to test it with a greek tsoureki. A bit too late for Easter, on the other hand after Easter is before Easter ;)
Recipe based on Blondy by #brotokoll: https://brotokoll.com/recipe-archiv/blondy-easter-sourdough-challah-with-pasta-madre/?lang=en
Just added the greek spices for tsoureki, adjusted the hydration and of course used another flour.
Dough after mixing:
Final proof:
Still warm, very warm:
Soft, fluffy, shreddy crumb with smell of mahlebi and cardamom:
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Very nice!
Pretty bake, the plaiting is exemplary, well done!
Thanks, mwilson. I'm pretty pleased with the result. Exercising for Easter next year ;)
This looks scrumptious, nicely baked.
Benny
Thank you, Benny!
Superb effort sparkfan! Love Tsoureki when I have had it in Greece and have been trying to bake a descent SD one for ages and have never quite got it right in terms of all the parameters (moisture, stringiness of the crumb, shape, rise , crust etc) The flavor has always been there abouts, but the texture has always eluded me. You seem to have it spot on from the crumb photos. Well-done!
I have a feeling that the ones in Greece must employ some kind of tanzhong or yudane type of technique to get it both fluffy and slightly stringy.
I found that judging the duration of the BF and proving stages very tricky. Think that's where the secrete of the right texture must be hiding.
The aromatics (masticha and mahalepi) give this bread such an amazing and unique flavor.
Post again if you make any more attempts or have any insights from making it that might help the rest of us.
Thank you very much, ReneR! I’ll post as soon as I bake the recipe again. However, that might take a little while. Summer is almost here and the temperatures are rising. Without enough space in the fridge, I don’t want to risk the dough getting too warm.
That’s one of the factors that strongly affects the gluten and dough structure and hence the stringy texture.
Many original greek recipes, at least the one I've seen, don't involve water or milk roux. I don't think the roux is key for the stringy structure. But it might be key for the softness and the moist crumb. Nevertheless, the good greek recipes I've seen (all yeast based) involve a preferment. The preferment has probably similar effects regarding softness and moisture.
Next time I'll increase slightly the amount of sugar and butter compared to the original recipe I linked in the first post. I don't like very sweet tsoureki, but it could be definitely a tiny bit sweeter.
To be honest I was almost too late for the crumb shot. The tsoureki was already 2 or 3 days old, half gone and I remembered that I have no crumb shot. Using a serrated knife was also not ideal.
I'll try next time to better document the recipe and the whole process.