Greek Village Bread (Horiatiko Psomi)

Ingredients

• 1 kg Bread flour
• 630 g Lukewarm water
• 25 g Fresh yeast (If substituting dried yeast, use one-third of this quantity, approximately 8 g.)
• 1 tsp Sugar
• 2 tbsp Olive oil
• 1.5 tbsp Salt
• 2.5 tbsp Thin semolina (Used for the work surface and for dusting the dough while kneading; the source specifies 2–3 tablespoons for kneading. Additional semolina may be needed for dusting.)

Steps

1. 1

   Place the lukewarm water, fresh yeast, and sugar in a large bowl. Stir with a fork until the yeast is completely dissolved. Set the mixture aside for 5–10 minutes, until the yeast is activated and lightly foamy. If using dried yeast instead of fresh, use approximately 8 g.

2. 2

   Add half of the flour a little at a time, mixing continuously with a spoon. Add the olive oil and salt, then gradually mix in the remaining flour. Continue mixing until all the flour has been absorbed; the dough should remain sticky to the touch.

3. 3

   Knead the dough briefly with your hands until it becomes elastic, then shape it into a ball. Lightly oil a large bowl, place the dough inside, and cover the bowl tightly with cling film.

4. 4

   Leave the covered dough at room temperature for 10–12 hours, or overnight, until it has risen substantially.

5. 5

   Deflate the risen dough. Sprinkle a large work surface with semolina and transfer the dough onto it. Using a sharp knife, divide the dough into two equal pieces.

6. 6

   Knead each piece by hand for about 3 minutes, just until it becomes smooth and does not stick excessively to your hands. Sprinkle each piece with approximately 2–3 tablespoons of semolina during kneading, as needed.

7. 7

   Shape the two pieces into round loaves. Place them in a casserole dish or clay pot with a lid, leaving room for expansion. Score the top of each loaf with a sharp knife, then cover the dish with its lid.

8. 8

   Preheat the oven to 250°C (482°F).

9. 9

   Bake the loaves with the lid on for 20 minutes.

10. 10

    Remove the lid and continue baking for approximately 15 minutes, until the loaves are nicely colored and the crust is firm and crusty.

11. 11

    Remove the loaves from the pot and allow them to cool before slicing. This helps the crumb finish setting and prevents the bread from becoming gummy.

Notes

The source lists a 1 hour 5 minute cook time, although the detailed baking directions specify approximately 35 minutes: 20 minutes covered plus about 15 minutes uncovered. The overnight rise is included in the total time estimate. The stated nutrition is per medium slice and may vary depending on the amount of semolina used and final loaf size.

Nutrition per serving

• bread
• baking
• vegetarian
• vegan
• Greek
• rustic
• overnight-rise
• artisan bread