Used Tartine method but substituted 200 grams of freshly milled Hard red winter wheat . Slow to proof, went with six turns and half an hour on the bench before shaping followed by 10 hours in fridge. Baked in Dutch oven at 500f for 15 mins and 30 mins at 450f with cover off.
yes, about ten years ago a friend forked off some of his madre for me and Iāve been maintaining it since. Initially, I used it for Neopolitan pizza but eventually decided it would be fun to learn how to bake bread. It was the last thing I packed before leaving our house in the suburbs
Iāll post a crumb shot once I cut it open. I didnāt sift the wheat after milling, my experience has been I probably wonāt get an open crumb but it will eat well.
I may need a bit from you (and/or @small_h from her sourdough excess) to save myself the initial effort. Iāve been lazy sticking with various no-knead recipes over the years (even though I had not one but two quarantiny starters - one was GF).
A couple of weeks ago, I came across Martin Philipās Donāt Be a Bread Hostage post, and it piqued my interest. The idea is that weāre all busy and should be able to bake bread on our own schedule rather than be tied to a rigid timetable.
If you havenāt seen his Videos, heās a likable guy, maybe a little edgy, but clear and precise when explaining recipes and workflow. His method does, in fact, free you from the strictures of traditional bread-making schedules. But letās be honest, baking bread is still a time-consuming process, no matter how cleverly you wiggle around it.
The end result was a little under proofed but excellent, definitely a sharp arrow to keep in your quiver.
Edit: I guess Koulouria, Koulouri Thessalonikis, Simiti and Simit are the same.
Greek refugees from Asia Minor brought Simit/ Koulouria to Greece after the Population Exchange.
The recipe I made from the newspaper clipping is slightly sweet, as you dip the dough in a honey water solution or grape syrup water solution before rolling it in sesame seeds
There are other type of Koulouria, hence the small round ones being called a Thessaloniki-style.
This is a Koulouri from Cyprus. (Koulouri is singular, Koulouria is plural)
Thereās also a large sesame ring loaf, that is sliced, thatās called Kouloura in my family. Iām not finding any recipes for it online. Itās a sesame ring that would weigh at least a lb, and the texture is more like bread than simit or bagel.
