Its been a while since we posted and its mostly because of our busy summer. I have been in beautiful Brookshire, ME and its been a indescribable time. Its that time of year for me to get on the road and maybe pick up another trade of work. I don't know what awaits me but im excited. I just talked to Ben and he is still at Scratch Baking co. in Portland, ME. If you haven't checked it out then you must. Great bread, cookies, all sorts of cakes and sweet things.. oh and the bagels they are simply the bomb.
Ben's suggestion was to post as a means of knowing what we are up to and just to keep baking. So here is my post with more to come.
This is a traditional meal in my home land, Bosnia and Hercegovina. It is a no yeast dough prepared for phyllo sheets. This would be a similar way you would prepare dough for home made baklava. The dough is similar to bread dough at about 60% hydration and once its well mixed and kneaded it sits covered with oil for about half hour or longer. Some people also put it in plastic bags overnight which works really well. In my experience the dough is easier to stretch and work with if it sits in the fridge covered with olive oil.
The stuffing ranges from different cheeses, leeks and potatoes, potatoes-diced onions-pepper, beef with diced onions, spinach and cheese, really anything that is around you. haha
After the dough has rested then it is divided into one pound sections, rounded put on a cloth on the table and covered with flour. The pictures can do the rest of the descriptions for how its rolled and assembled. Enjoy, Prijatno
