Finally some bread baking. I've had problems in the past few weeks in finding the right schedule and time to bake bread but I hope I'll be doing this a bit more often in the next weeks. Making bread has such a great relaxing power. Back to the bread. After my post on Eric Truille and Ursula Ferrigno's book Bread I decided to pick a few interesting recipes between those I hadn't tried out yet.
And here's the first "experiment": daktyla or Greek finger bread, or better my slight modified version of it. This is a rustic bread made from normal bread flour mixed with some cornmeal and some whole wheat flour. The bread turned out really nice, with a nice crust, moist and compact (but not heavy) crumb, slightly gritty from the cornmeal, nutty tasting with a slight corn aftertaste. From the aesthetic point of view, it didn't exactly look as it should have. One should be able to see some "space" between the fingers, as you can see from the two end-sections of the bread. The "fingers" stuck a bit too much to each other,
probably because I left them to proof with not enough space between each other.