Yesterday, I made the second recipe in Peter Reinhart's Bread Baker's Apprentice which was Artos. I chose to make the Christopsomos style – well, because it involves more goodies of course!
I have an insane schedule today, so I'll let the pictures speakt for themselves most of the time:
I used sourdough starter and organic wheat flour from ICA (only another Scandinavian would know what I mean by that) and the result was a very loose dough. After adding an extra 100 grams flour things looked better:
Now, this is what I like to see in my DLX:
Adding goodies. Had no walnuts, so substituted hazelnuts and almonds. Golden raisins, dried apricots and figs:
Put dough in oiled container:
This is where I put all my doughs to rise. It's very handy because I can place the container anywhere, and even place things on top of it.
After first rise:
2/3 of the dough becomes a boule, 1/3 goes into the fridge.
Made 2 strands out of the chilled dough – appr. 40 cm/15".
Shaping the Christopsomos:
Ready to bake:
Oops, only 15 minutes in the oven and already brown – covered with aluminum foil rest of the time.
After about 40 minutes, the inner temperature had reached 87 °C. It was teared on top, I don't know why really and how to avoid it – but I didn't think it was such a big deal.
After glazing and sesame seeding:
Mmm, the crumb!
We brought the bread to a gathering and everybody liked it a lot! A bit unusual for Swedish traditions, but we all enjoyed it – it's not that sweet really, but very tasty. I will definitely make this again!
- And now it's posted on YeastSpotting!