Greek cuisine · Breakfast & Eggs

Psomi Horiatiko (Rustic Village Bread)

Rustic Greek country bread made with sourdough and olive oil, with a hearty crust and a long overnight rise.

Ingredients · for 8 servings

• 150 g sourdough starter
• 500 g wheat flour
• 150 g durum wheat flour
• 400 ml lukewarm water
• 12 g salt
• 3 tbsp olive oil
• 2 tbsp sesame seeds

Instructions

1. Whisk the sourdough starter smooth with the water, work in both flours, and let the dough rest covered for 30 min.; only then knead in the salt and olive oil until the dough is smooth and elastic.
2. Let the dough rise at room temperature for 4 hours, folding it from the outside to the middle four times at 30-min. intervals, then place it in the refrigerator overnight.
3. Turn the cold dough out onto a floured surface, shape into a round, and place seam-side up in a floured proofing basket; let rise covered for 90 min. at room temperature.
4. Preheat the oven with a cast-iron pot to 250°C top/bottom heat — the pot must heat up along with it for at least 40 min.
5. Turn the loaf into the hot pot, spray with water, sprinkle with sesame seeds, score crosswise 1 cm deep, and bake covered for 25 min.
6. Remove the lid, lower the temperature to 220°C, and bake for another 20–25 min. until the crust sounds dark brown and hollow when tapped; let cool completely on a rack.