Greek Village Bread [Χωριάτικο ψωμί]
Servings: slices
Greek Village Bread is a rustic, crusty loaf with a slightly tangy flavor, often containing a subtle tang and a hearty, satisfying texture.
Equipment
- Cooking thermometer for the hot water
Ingredients
The Starter
- 340 ml hot water 50℃ or 122℉
- 9 g active dry yeast
The Dough
- 500 g all-purpose flour
- 9 g salt
Notes
Instructions
The Preparation
- Gather the ingredients. Heat 340 ml hot water in a microwave safe bowl. Check the temperature for it to be at 50℃ or 122℉.
The Dough
- In the water bowl, add 9 g active dry yeast. Let the yeast slowly dissolve in the water by gently stirring it.
- In a mixing bowl, sift the 500 g all-purpose flour and add 9 g salt. Combine with a whisk.
- In a dough maker set to the dough setting, mix the flour and the yeast mix. Let the maker do it's thing for the time it need, mine takes 1 hour 30 minutes.
The Baking
- Before the dough is done in the maker, preheat your oven to 450°F , place the rack into the middle and place your Dutch oven inside the oven to heat up for about 30 minutes.
- Once the dough is done in the dough maker, gently shape the dough into a round loaf. Using a knife, carefully slice an X in the dough top surface.
- Remove the Dutch oven carefully from the oven. Dust the bottom of the Dutch oven with a little flour to prevent sticking.
- Cover the Dutch oven with its lid and bake in the preheated oven for 30 minutes. Remove the lid and continue to bake for another 13 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.
The Serving
- Carefully remove the bread from the Dutch oven and let it cool completely on a wire rack.
- Once the bread is cooled, slice it with a bread knife and serve!