BBA #2: Artos & Christopsomos
The second challenge of the Bread Bakers’ Apprentice book is Artos, a Greek celebration bread, along with 2 variations (Christopsomos and Lambropsomos).
I started with Artos and liked it so much that I also tried the Chritopsomos variation - I also wanted to have a go at shaping it because it looked pretty and fun on the picture… It is the same basic recipe to which you add dried fruits and nuts. Perfect for breakfast!
Stir together the flour, salt, yeast, spices, poolish, extracts, eggs, honey and olive oil.
Add lukewarm milk and stir until the dough forms a ball.
Knead the dough for 10 minutes.
Transfer the dough to a lightly oiled bowl, cover with plastic wrap and ferment at room temperature for 90 minutes.
Shape into a boule, ferment a 2nd time and bake for 20 minutes.
Artos bread
Shaping Christopsomos bread
Cross the 2 strands of dough over the top of the boule. Split the ends of each strand and coil them to form a decorative cross.
Ready to bake
Christopsomos bread
Christopsomos bread
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