Pan de Horiadaki Greek bread Maggie Glezer
We liked it very much. Crumb of light as a feather, and the crust crisp.
must
500 g flour
1,5 g of dry yeast
340 g of water
10 grams of salt
15 grams of sugar
15 grams (1 tbsp) olive oil plus a little more for lubrication.
Autolysis. Mix flour and water thoroughly and leave to swell for 20-30 minutes.
batch. Add yeast (mine does not need soaking. If your must be dissolved, provided, that you should leave it to the small amount of water). Vymeshivayut very well. When the dough becomes silky and shiny, add salt, sugar and olive oil oil. The finished dough should be soft, silky, shiny, slightly lipkovatym.
fermentation to increase the half.
proofing in a round shape to an increase twice. Top of grease with olive oil.
Bake in heated to 200 g oven for about 55 minutes until the bread will not brown. Cool completely on wire rack.
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