Name: Epirus Village Psomi me Prozymi (Ψωμί με Προζύμι Ηπείρου)
Prep time: 35 min
Cook time: 45 min
Total time: 16 h 20 min
Yield: 1 large loaf, about 10 slices
Cuisine: Greek
Ingredients: 60g mature prozymi (sourdough starter), active and bubbly; 120g lukewarm water for the night feed; 120g strong bread flour for the night feed; 450g strong bread flour; 150g fine yellow hard-wheat flour or fine semolina flour; 380g lukewarm water; 12g fine sea salt; 20ml extra virgin Koroneiki olive oil, plus a little for the bowl; Rice flour or fine semolina, for dusting

Question 1

How do I know when prozymi is ready for Greek sourdough bread?

Accepted Answer

Fed prozymi is ready when it has risen, looks airy, and smells clean and faintly sour after 8 to 10 hours at cool room temperature. For Epirus village psomi me prozymi, the starter should smell like yogurt and grain, not sharp, alcoholic, or neglected.

Question 2

What can I substitute for fine yellow hard-wheat flour in psomi me prozymi?

Accepted Answer

Fine semolina flour is the best substitute for fine yellow hard-wheat flour in psomi me prozymi. Strong bread flour can replace it if needed, but the loaf will bake softer and less golden. Hard-wheat flour gives Greek village sourdough bread its close, chewy crumb and yellow color.

Question 3

Do I need a covered pot to bake Greek sourdough bread?

Accepted Answer

A heavy covered baking pot, 24cm to 26cm wide, gives Greek sourdough bread the strongest oven spring and deepest crust. Heat the covered pot at 240C for at least 30 minutes before baking. A cold pot produces a paler, flatter loaf with less crust development.

Question 4

How long do I bake Epirus village psomi me prozymi?

Accepted Answer

Bake Epirus village psomi me prozymi covered at 240C for 25 minutes, then uncover, reduce the oven to 220C, and bake 18 to 22 minutes more. The loaf is done when the crust is deep brown and the bottom sounds hollow when tapped.

Question 5

Why is my Greek sourdough bread gummy after slicing?

Accepted Answer

Greek sourdough bread turns gummy if it is sliced before the crumb finishes setting. Cool psomi me prozymi on a rack for at least 1 hour before cutting. The loaf can be fully baked and still feel sticky under the knife when opened too soon.

Question 6

Can I make psomi me prozymi ahead of time?

Accepted Answer

Yes. Feed the prozymi 8 to 10 hours before mixing, then shape the loaf and refrigerate it for 8 to 12 hours for better tang and easier morning baking. After baking, cool the Greek sourdough bread completely and wrap it in a clean towel for up to 3 days.

Culinary Explorer

Epirus Village Psomi me Prozymi (Ψωμί με Προζύμι Ηπείρου)

Ingredients

mature prozymi (sourdough starter)

lukewarm water for feeding

strong bread flour for feeding

Where cooking meets culture.

Ingredient	Quantity
mature prozymi (sourdough starter)active and bubbly	60g
lukewarm water for feeding	120g
strong bread flour for feeding	120g