June 22, 2023 - 12:40pm
The Breads of Egypt - Eish shamsi
Hello everyone,
I've posted the latest recipe on my blog for a unique and ancient type of bread we have in Egypt called "Eish Shamsi"
The Breads of Egypt - Eish shamsi
This was quite challenging to produce and took a few trials but I think I've got it nailed now. Since there's a massive amount of baking experience here on The Fresh Loaf, I would love any feedback from you regarding the recipe and the way I describe the steps. If that doesn't sound interesting to you, then I hope you learn something new about something really really old.
Thanks.
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Comments
Thank you for showing the use of bran as a dusting layer on your bread.
I want to try using the sifted bran that can be separated after freshly milling whole wheat. I use a sourdough called clas and will incorporate it if I can.
The cultural notes are interesting too at your blog!
Thank you. Glad you enjoyed it.
How would you describe the flavor?
Excellent blog post as well
I would say it's a rather simple yet satisfying loaf of bread. The pre-ferment gives it a nice background acidity and the hot water soaker is mainly a textural element. The wheat bran on the crust isn't overpowering at all, but it's also something I'm completely used to since it's very common in Egyptian bread.