Village bread Horiatiko psomi

Village bread Horiatiko psomi

By
From
A la Grecque
Makes
2
Photographer
Mark Roper

To encourage the development of a good crust, use a plastic spray bottle to spray water into the oven at the start of the baking time and then again towards the end of the cooking time. This creates steam, which helps a firm crust to form.

Ingredients

Quantity Ingredient
20g fresh yeast
600ml warm water
1kg baker’s flour
10g gluten flour
25g salt
20g full-cream powdered milk

Method

  1. Mix the yeast with 3 tablespoons of the warm water to form a creamy paste.
  2. Sift both the flours and the salt onto a work surface and mix in the powdered milk. Make a well in the centre and pour in the yeast with the remaining warm water. Mix together well then knead for 15 minutes to form a smooth, elastic dough. You can do this by hand or with an electric mixer fitted with a dough hook. Shape the dough into a ball and place in an oiled bowl. Cover with clingfilm and leave in a warm place for about 2 hours until the dough has doubled in size.
  3. Scoop the dough out onto your work surface and knead for a few minutes. Divide it in half and shape into 2 round cobs. Place them on a lightly greased baking tray. Brush each cob with water and dust with flour. With a sharp knife, slash the surface into a diamond shape grid. Leave in a warm place for 30 minutes to rise again.
  4. While the dough is rising for the second time, preheat the oven to 220ºC. Bake the loaves for 35 minutes, spraying with water twice during the baking time. The cooked bread should sound hollow when tapped.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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