Hello everyone. For the past few years I have been trying to bake prosphora but have failed miserably almost every time.
I made 3 separate loaves today and two of them went in the garbage because they were as hard as rocks. I checked out prosphora.org but all the recipes (naturallu) offer a different method of baking it.
My last prosphora (which I consider a break through)
was soft and not burnt but it did not rise practicaly at all. I put about a full teaspoon of yeast...maybe I should've added two teaspoons instead of one?? Besides I estimate that it was a teaspoon because it was one of those small square packages that you just empty.
So what did I do wrong? My dough was smooth and ready for baking...it has to do with either the yeast amount or the time and degree of baking.
For how long and what tempterature should I put it in?
My last time I baked it for 15 minutes on 375 degress F*
Thanks in advance for any tips etc.