tag:blogger.com,1999:blog-1599257284136458679.post6755244716289779651..comments2024-03-01T18:01:39.556+02:00Comments on BreadMan Talking: Daktyla - Greek Village BreadbreadmanTalkinghttp://www.blogger.com/profile/14320711017337734650noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-1599257284136458679.post-60459233480264783782013-04-21T14:58:33.067+03:002013-04-21T14:58:33.067+03:00You will find that the sponge method also improves...You will find that the sponge method also improves the flavor. If you have the time, place the dough in the fridge, covered of course, and let it rise real slowly overnight. Take it out 2 hours before you want to continue working with it so it comes to room temperature. The tanginess is wonderful and is a 'lazy man's' sourdough-style. breadmanTalkinghttps://www.blogger.com/profile/15941445147431583291noreply@blogger.comtag:blogger.com,1999:blog-1599257284136458679.post-79635107885070623872013-04-17T18:53:29.490+03:002013-04-17T18:53:29.490+03:00My family loves this bread - I shape it using seve...My family loves this bread - I shape it using seven graduated loaves - my granddaughter calls it caterpillar bread. I'm sticking with the rye even though I have whole wheat. I also like the sponge method for mixing up dough and have noticed a lot of traditional breads use this method (Swiss Sunday Braided Bread). I've started using this sponge method with all my breads using dry active yeast. It may take a little longer but I kind of like "old schooling it"gigi ormsbyhttps://www.blogger.com/profile/11933129638008888988noreply@blogger.comtag:blogger.com,1999:blog-1599257284136458679.post-61878413163695437922013-03-09T20:37:42.530+02:002013-03-09T20:37:42.530+02:00I, too, love to sop up sauces, gravies or soup wit...I, too, love to sop up sauces, gravies or soup with bread. Glad you like the recipe. Why not try some others while visiting Breadmantalking?Davidhttp://www.breadmantalking.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-1599257284136458679.post-4406617409215006242013-03-09T20:29:31.545+02:002013-03-09T20:29:31.545+02:00Haven't tried it with rye but I imagine it wou...Haven't tried it with rye but I imagine it would still be great, if anything maybe just a little 'tartness' added to the taste. Glad you liked the bread. Why not try some other recipes at BreadmanTalking.Davidhttp://www.breadmantalking.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-1599257284136458679.post-78854117885045110232013-03-07T15:09:43.696+02:002013-03-07T15:09:43.696+02:00I started disolving the yeast when I realized I wa...I started disolving the yeast when I realized I was out of whole wheat flour so I substituted rye. This bread baked up beautifully with a nice crust. Using cornmeal definitely gave this bread a wonderful, unique flavor. Every body loved it! thanks for sharing this recipe gigi ormsbyhttps://www.blogger.com/profile/11933129638008888988noreply@blogger.comtag:blogger.com,1999:blog-1599257284136458679.post-42164705531811839422013-03-05T21:11:54.329+02:002013-03-05T21:11:54.329+02:00Beautiful bread and segmented for pulling apart :)...Beautiful bread and segmented for pulling apart :) Cheers for sharing this wonderful recipe so that we can all dunk it into our soup :)Anonymousnoreply@blogger.com