refresh – this post is updated – working draft as I bake, take pics, video, update facebook (in Greek) and tweet (in English).)
(This post was being updated while I was baking. Thank you for the nice comments and support on Facebook and twitter. Full normal post (and video)
Check our the full normal recipe post with loads of pics and tips
It’s all gone Pete Tong. Or rather, half of the two laganas is gone. We chomped it all!
Baked each for 20 minutes and they came out lovely!
Here’s a quick pic and I will be uploading a full proper post (and video) tonight with full explanations of what the heck lagana bread is.
While we wait here’s a cheeky pic 🙂
Oven on at 220 Celsius.
OK, so the dough rose, I knocked it back and shaped it.
Here’s the finished product.
It now needs about an hour (maybe less)
TYPICALLY the blooming video camera is out of battery! $%^£&$*”£$&*%^(“£^”%*%*!”£ (if you get me).
I don’t want to shape it without recording it as I’m doing a video in Greek. So I’ve knocked the air out of the dough and left it to rise again. Either way I’ve read that twice risen bread tastes better. Let’s see.
So, I’m heading back in the kitchen to see how the dough fared.
I’ll see if I can do a small video for you.
The dough is already in the bowl, covered and it’s resting (bless).
Putting the seeds in water. Apparently, the master baker Paul says this is the way for them to release their aroma.
OK so you mix everything together (don’t let the yeast and salt touch in the first instance)
and then it’s all about working the dough. (Ohhhhhh of all the therapeutic activities, this is the best!)
Give me 5 minutes on the timer please
by the way have you ever tried to grind mastika? Not easy
I’m baking lagana bread today.
So here’s is the working draft as I bake, take pics, video, update facebook (in Greek) and tweet (in English). (This could very well be an utter disaster)
When I’m done I’ll do a proper post (pics, background and explanations of what the hell lagana bread is).
Recipe is from the admirable Paul Hollywood (@hollywoodbaker). My partner bought me his amazing book 100 Great Breads and he’s got an easy recipe for lagana bread (without the need to start 12 hours before that does my head in). I’ve only slightly changed it by adding some tahini (the smell is heavenly) and not using some of the seeds he suggests
- 500 gr. strong white flour
- 1 teaspoon mastika
- 2 teaspoons tahini
- 1 teaspoon salt
- 20 gr. fast action yeast
- 60 ml olive oil (as always with me it’s extra virgin oil)
- 300 ml water
- 100 gr. sesame seeds (and I’ve added some poppy seeds in that mix)
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