05-19-2006, 05:31 PM
I've actually seen this done at a bakery in Mt. Athos.
A wooden stamp is used. The dough is allowed to raise to it's final height. I don't know how dense or what kind of raising they are using but the bread isn't too thick at this point. It's brushed with oil, then stamped quickly and then thrown into a very hot oven. I suspect that this must have something to do with it. Perhaps it "sets" it quicker if it's baked at a higher temperature.
A wooden stamp is used. The dough is allowed to raise to it's final height. I don't know how dense or what kind of raising they are using but the bread isn't too thick at this point. It's brushed with oil, then stamped quickly and then thrown into a very hot oven. I suspect that this must have something to do with it. Perhaps it "sets" it quicker if it's baked at a higher temperature.
Theodoros of Smyrna (Byzantine name)
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aka Travis Lee Clark (21st C. American name)
Moderator, RAT
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Oh! and the Toledo helmet .... oh hell, forget it. :? <img src="{SMILIES_PATH}/icon_confused.gif" alt=":?" title="Confused" />:?
