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"

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.

aly-hassabelnaby's Blog
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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.