Natural yeast Christopher

Overview

One of the Greek religious holidays. I once made an artificial yeast version, and now I’m recreating it using natural yeast. At that time, there were no walnuts, so I had to use pumpkin seeds instead. Now that walnuts are available, I just want to make a complete version. According to the original recipe, divide the dough into three parts: 1/3 small dough + 2/3 large dough. When shaping, I felt that 1/3 of the small dough was a bit insufficient. It was a bit too thin when rolled into strips. When the two ends were separated and rolled up, it seemed a bit too thin. Make it again, make your own decision, divide it into 2/5 small dough + 3/5 large dough. The final shape looks quite satisfactory. There is no suspense. The bread exudes a strong aroma of spices, mixed with dried fruits and walnuts, and tastes particularly delicious.

Tags

• baking
• breakfast
• allspice powder
• clove powder
• cranberry
• egg
• fermentation starter
• high gluten flour
• honey
• lightly roasted walnuts
• nutmeg powder
• olive oil
• orange zest
• raisins
• cinnamon powder
• dry yeast
• milk
• salt

Ingredients

Steps

1. 1 Ingredients: 66g fermentation starter, 150g high-gluten flour, 1.6g dry yeast, 2.3g salt, 1g cinnamon powder, 0.3g nutmeg powder, 0.3g allspice powder, 0.3g clove powder, 1.5g orange zest, 31g eggs, 25g honey, 18g olive oil, 50g milk, 40ml raisins, 40ml cranberries, 40ml lightly roasted walnuts

   

2. 2 Combine flour, salt, yeast, cinnamon, nutmeg, allspice and cloves in a large bowl and mix well,

   

3. 3 Add starter, eggs, honey, orange zest, olive oil, milk,

   

4. 4 Stir into a dough,

   

5. 5 Put it into a bread pan and stir until the film can be pulled out,

   

6. 6 Take it out and add nuts and dried fruits,

   

7. 7 Knead evenly. Roll into a round shape, place in a large bowl, cover with plastic wrap, and ferment in a warm place.

   

8. 8 The dough has doubled in size,

   

9. 9 Divide two-fifths of the dough, wrap it in plastic wrap and put it in the refrigerator.

   

10. 10 Roll the remaining large dough into a round shape, place it on a baking sheet, cover with plastic wrap,

    

11. 11 Finally ferment until doubled in size.

    

12. 12 Remove the chilled dough and divide into two equal parts. Roll into strips about 30cm long.

    

13. 13 Take one strip and place it horizontally on the large fermented dough,

    

14. 14 Cut both ends separately and roll them up to both sides.

    

15. 15 Make another cross and place it on the dough, cut the end and roll it up.

    

16. 16 Put it in the oven, middle and lower layers, heat up and down at 175 degrees, bake for about 40 minutes,

    

17. 17 The surface is golden brown and comes out of the oven.