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Aish shamsi
Aish shamsi: Luxor's 'sun bread', sourdough rounds risen in the sunshine until tall and airy
On the rooftops and in the courtyards of villages around Luxor and across Upper Egypt, women set trays of dough out in the sun to rise before baking them in mud-brick ovens, which is where aish shamsi, 'sun bread', gets its name. A sourdough leaven and the warmth of the sun make the rounds swell tall and domed, with a thin bran-flecked crust and an open, tangy crumb. It is eaten with mish, molasses, cheese and stews. Allow about 6 hours from mixing to baking, most of it rising time. A sunny windowsill or a warm spot at about 30 °C works fine at home; don't leave it in fierce direct sun above about 40 °C, which kills the yeast and dries out the skin. Chef's tip: cover the rising loaves with a light cotton cloth, just as village bakers do.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 8
Ingredients
- 5 ½ oz active sourdough starterfed 6–8 hours before; or ½ tsp instant yeast plus 150 g extra flour and water
- 12 ½ oz strong white flour
- 5 ½ oz wholemeal flour
- 1 ½ cups lukewarm water
- ⅓ oz salt
- 1 oz wheat branfor the trays
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Method
0/7 doneStep 1: Stir 5 ½ oz active sourdough starter into 1 ½ cups lukewarm water, then add 12 ½ oz strong white flour and 5 ½ oz wholemeal flour and mix into a shaggy dough. Cover and rest for 30 minutes.
Step 2: Add ⅓ oz salt and knead until smooth, soft and elastic; it will be a little sticky.
10 minStep 3: Cover and leave in a warm place (about 28–90°F) until doubled and bubbly, 3–4 hours.
Step 4: Scatter 1 oz wheat bran over two trays. Divide the dough into 4 and shape each into a tight round. Set them on the trays and flatten slightly to about 15 cm across.
Step 5: Cover with a light cotton cloth and leave in the sun or a warm spot until puffed and soft, 1½–2 hours. Toward the end, heat the oven to 475°F (425°F fan) with a stone or tray inside.
Step 6: Slide the rounds onto the hot stone or tray and bake until tall, well browned and hollow-sounding when tapped underneath.
18 minStep 7: Cool on a rack for at least 20 minutes before tearing, so the crumb sets.
Nutrition per serving
- Calories
- 240 kcal
- Protein
- 8 g
- Carbs
- 49 g
- Fat
- 1 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does aish shamsi take?
- About 50 minutes in total: 30 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
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