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Pain a la Greque

INGREDIENTS LIST

Pain à la Grecque, despite its name, is a Belgian specialty that dates back to the 17th century. This delightful bread features a rich dough infused with aromatic spices such as cinnamon and nutmeg. The exterior is generously coated in coarse sugar, giving it a crispy, caramelized crust that perfectly complements its soft, tender crumb. Traditionally enjoyed as a sweet treat with coffee or tea, Pain à la Grecque offers a unique blend of flavors and textures that make it an irresistible addition to any bakery or homemade spread.

PREPARATION

  •  Mix for 4 minutes on 1st speed.

  • Continue mixing for 6 minutes on 2nd speed.

Note: Maintain dough temperature at 28°C (82°F).

  • Let the dough rest for 15 minutes.
  • Divide the dough into 80-gram portions
  • Shape each portion into half the desired length.
  • Allow the shaped dough to rest for 15 minutes.
  • Shape the dough into a long pieces, each 35 cm in length, ensuring the entire dough piece is covered with sugar.
  • Place the shaped dough on greased baking trays.
  • Press down with your fingers to obtain flat bread.
  • Place the shaped bread in a humid environment (80% humidity) at 28°C (82°F) for 30 minutes.
  • Cut around the crown a couple of times.
  • Preheat the oven according to your standard baking temperature for Pain à la Grecque.
  • Bake until the bread is golden brown and the internal temperature reaches the desired level.

 

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