Using the percentages is in the book I made a batch totaling 2000 g (2kg) and scaled each loaf to 500 g. Unfortunately I ran out of the cornmeal I used on the previous attempt, and after reading about all of the grittiness reported form using polenta I used a regular store bought cornmeal.
I'm lucky right now in that I am using my mothers Bosch Universal instead of my KA. It really does a nice job and I think I've put it through more work recently than she has in the last few years. Even with the cornmeal I achieved a great windowpane. I'm working on Artos right now, I don't think my family will eat Christospomos.
Awesome! That should make your family happy for at least a day or two. :)
ReplyDeleteGreat photos,
Susie
Gorgeous loaves! I'm enamored with this bread too- it makes me that much more excited about all the rest of the recipes in the book.
ReplyDeleteYou really love this bread, I can tell.:D
ReplyDeleteThey look good, btw.:)
When you said you took lots of pictures this second time around you were not kidding. The bread looks like it turned out really good.
ReplyDeleteWhat awesome quantities the second time around! It looks great.
ReplyDeleteI used polenta for mine, and it wasn't too gritty. I think the key was that I let it soak for nearly 24 hours, so that really softened it up.
Looking forward to Artos!
Hi, Dave...the photos look great and so does your bread! (Thanks for visiting!)
ReplyDeleteAudrey
The bread looks great and I love all the pictures!
ReplyDeleteI would love to try a Bosch, everybody is very happy with that machine.
ReplyDeleteVery nice bread, I also loved the Anadama. The greek bread is fantastic, but is more like for coffe or tea.
Mmmm, looks amazing! I loved this bread, too. :-D
ReplyDelete