Kritiko Paximadi (Κρητικό Παξιμάδι) - Cretan Barley Sourdough Rusk

Ingredients

Equipment Needed

• •two rimmed baking trays, about 30 x 40cm
• •serrated bread knife
• •wire cooling rack

Instructions

1. 1

   Mix the dough

   Stir the sourdough starter into the lukewarm water until cloudy. Add the barley flour, bread flour, whole wheat flour, olive oil, and salt. Mix until no dry flour remains. The dough will feel dense and a little rough because barley has little gluten, so don't expect a silky wheat dough.

2. 2

   Rest and fold

   Cover the bowl and rest the dough for 30 minutes. With wet hands, fold the edges into the center 8 to 10 times, turning the bowl as you go. You are building just enough strength for low, firm rings, not a high loaf.

3. 3

   Ferment slowly

   Cover and let the dough rise at room temperature for 4 to 6 hours, until it looks slightly puffed and smells pleasantly sour. It will not double like white bread. Barley keeps it modest, and that is correct.

4. 4

   Shape the rusks

   Lightly flour the bench with barley flour. Divide the dough into 10 pieces of about 100g each. Shape each piece into a thick ring or low round, about 10cm across, pressing a hole through the center if making rings. Set them on two lined baking trays with space between them.

5. 5

   Proof the shapes

   Cover with a clean cloth and proof for 1 1/2 to 2 hours, until the rings look fuller and a finger pressed gently into the side leaves a slow mark. They should still feel firm. If they overproof, they spread and bake weak.

6. 6

   Bake once

   Heat the oven to 200 C. Bake the rings for 25 to 30 minutes, until lightly browned and set through. Transfer them to a rack and let them cool for 20 minutes, just until you can handle them without breaking your fingers on hot bread.

7. 7

   Split the bread

   Use a serrated knife to split each ring horizontally into two halves. Work slowly. The first bake gives you bread; this cut opens the crumb so the second bake can dry it properly.

8. 8

   Dry the rusks

   Lower the oven to 120 C. Arrange the halves cut-side up and bake for 1 1/2 to 2 hours, turning the trays once, until the rusks are hard, dry, and pale through the middle. This is the whole point. A paximadi that keeps must be dry to its heart.

   Break one test rusk. If the center bends or feels cool and damp, keep drying. Color is less important than dryness.
9. 9

   Cool and store

   Turn off the oven, crack the door, and leave the rusks inside for 30 minutes. Cool completely on a rack before storing in a tin or cloth bag. Serve by dipping briefly in water, then dressing for dakos with tomato, mizithra, oregano, olives, and olive oil.

Chef Tips

• •Use real barley flour, not only whole wheat. The barley is what gives Cretan paximadi its earthy flavor and dry, thirsting crumb.
• •Don't rush the second bake. A slightly under-dried rusk is not kinder or more tender; it simply won't keep.
• •For dakos, wet the paximadi quickly, then wait a minute before topping. It should soften at the surface and stay sturdy underneath.

Advance Preparation

• •Feed the sourdough starter 6 to 8 hours before mixing so it is active and bubbly.
• •The rusks keep for 4 to 6 weeks in a dry tin once fully cooled.
• •For meal prep, bake and dry the rusks on one day, then dress them for dakos only when serving.

Frequently Asked Questions

Nutrition Information

1 serving (about 90g)