Northern Greek Horiatiko Psomi (Χωριάτικο Ψωμί)

Ingredients

Equipment Needed

• •heavy baking stone or thick oven tray
• •small metal tray for oven steam
• •cooling rack

Instructions

1. 1

   Mix the dough

   Stir the bread flour, semolina, salt, and yeast in a large bowl. Dissolve the honey in the lukewarm water, pour it in with the olive oil, and mix until no dry flour remains. The dough should feel rough and slightly sticky, not stiff.

2. 2

   Rest and knead

   Cover the bowl and let the dough rest for 20 minutes. Knead for 8 to 10 minutes by hand, or 6 minutes in a mixer on low, until it turns elastic and holds together in a soft ball. That short rest lets the flour drink properly, so you don't keep adding flour and make the loaf heavy.

3. 3

   First rise

   Oil the bowl lightly, return the dough, cover it, and leave it in a warm spot for 1 hour 30 minutes to 2 hours, until doubled. It should look swollen and alive, with a few bubbles showing under the surface.

4. 4

   Shape the loaf

   Turn the dough onto a lightly floured surface. Fold the edges into the middle, turn it seam-side down, and tighten it into a round with both hands. Set it on baking paper, dust the top lightly, cover, and let it rise for 45 to 60 minutes.

5. 5

   Heat the oven

   Put a heavy baking stone or upturned tray in the middle of the oven and a small metal tray on the bottom. Heat to 240C for at least 30 minutes. A village oven gives fierce bottom heat; this is the home kitchen's honest answer.

6. 6

   Steam and bake

   Slash the loaf once across the top, scatter with sesame if using, and slide it onto the hot stone or tray. Pour 250ml boiling water into the lower metal tray and shut the door at once. Bake 15 minutes, then lower to 210C, remove the water tray carefully, and bake 25 to 30 minutes more, until the crust is deep brown and the loaf sounds hollow underneath.

   The steam at the start is the method that decides the crust. It keeps the surface flexible long enough for the loaf to rise, then the dry heat finishes it crisp, with little cracks as it cools.
7. 7

   Cool before cutting

   Cool the bread on a rack for at least 1 hour before slicing. Cut too soon and the crumb turns gummy under the knife. Bread has patience built into it.

Chef Tips

• •Use strong bread flour if you can. Ordinary all-purpose flour will make bread, yes, but it won't give the same chew. Λίγα και καλά: a few things, and good ones.
• •If the dough sticks a little, oil your hands instead of throwing in more flour. Too much extra flour is how a good loaf becomes a brick.
• •This bread keeps 2 days wrapped in a clean cloth. After that, toast it, rub it with tomato, or save it for paximadia-style twice-baked rusks.

Advance Preparation

• •The shaped loaf can be covered and refrigerated overnight after the first rise. Bake it the next day after 60 to 75 minutes at room temperature.
• •For deeper flavor, replace the yeast with 150g active prozymi starter and reduce the water to 320ml, allowing a longer rise of 4 to 6 hours.

Frequently Asked Questions

Nutrition Information

1 serving (about 90g)