06 August 2008

Christopsomos - Greek Celebration Bread: The Apprentice Begins

I love making bread. For my first real venture into The Bread Baker's Apprentice, I've decided to make Greek Celebration Bread. It's the third picture down in the link provided. The bread has all the lovely spices from the Middle East/far eastern Mediterranean that I am just beginning to have so much appreciation for like cinnamon, allspice, cloves and nutmeg.

The bread includes not only commercial yeast, but a sour dough-like starter called poolish. The poolish is basically flour, water and a bit of yeast set out to ferment for 4 hours and then used in the recipe. He calls this a wild-yeast starter. Here is an exciting and titillating picture of my poolish.

Wish me luck. Tomorrow will tell if my bread is a success.


Leah said...

i think this falls in the category of recipes I am too intimidated by to even attempt :)

Joanna said...

I'll make you a loaf for you wedding. :)

Johanna said...

I cannot wait to see your finished product on the site tomorrow! I am sure it will be sucessful - I have faith in your bread abilities, Jo!

Marie said...

Cool! I haven't tried any of the poolish recipes yet, so I'm interested to see how things go. I just love this book! There are so many awesome breads. I almost want to go through and make every one in order.