So I made Horiatiko Psomi which is Greek village bread. More specifically, this is a 4 grain bread from Crete that I watched Zinonas Christoforidis, a fantastically endearing Greek chef, make it.
I also translated the recipe and adjusted it to my usual sourdough bread measurements. It’s beautiful and will be in my bread rotation.
You can find his recipe in Greek here:
ΠΩΣ ΘΑ ΚΑΝΩ ΤΕΤΡΑΣΠΟΡΟ ΚΡΗΤΙΚΟ ΨΩΜΙ
Ingredients
1 cup all-purpose flour
1 cup bread flour
1/2 cup barley flour
1/2 cups semolina
1/2 cup whole wheat flour
1 1/2 cups water
1/2 cups active sourdough starter
1 1/2 tsp salt
1 1/2 tsp grape molasses (petimezi)
1 ½ tsp olive oil
In a large bowl mix the flours and add the water. Allow to sit for 30 minutes to the autolysis process.
Add the active starter, the grape molasses, salt & olive oil to this.
Knead it together and let sit for another 30 minutes. Then begin a series of stretches and folds. You will do this three times, letting the dough rest 30-60 minutes in between.
Let it proof at room temperature for 8 hours. I usually start the process the night before and let it proof while I sleep.
The next morning, shape it and add it to a proofing basket or bowl. Cover and refrigerate it overnight for cold fermentation.
The following day, bake it. 500F in heated covered Dutch oven. After 25 minutes, uncovered at 475F for another 15-20 minutes.
Remove it from the oven. Let it cool down and enjoy!
Kali Oreksi!
on xenia street 