Greek Village Bread #BBB (sourdough version)

Our Bread Baking Babes challenge this month is an easy Greek Village bread baked in a Dutch oven.  I love that method for its reliability to turn out a lovely loaf.  The original recipe our host provided was a yeast risen bread but my sourdough is so happy that I decided to do a sourdough version.  The recipe I found was quite similar and easily adaptable.  The sourdough version turned out with a nice moist crumb and a good bit of sourdough flavor.  Very enjoyable, just what the kids really enjoy in a sourdough.

I am really quite pleased with how it turned out, especially since I found out after making my dough that my substitute of peeled wheat for the durum I could not find was a soft wheat, (lower gluten).  Wasn't sure how the structure of the loaf would turn out, but as we see, the loaf baked up just beautifully!

We would love to have you try out this easy and tasty bread with us this month and share how it turned out!  New recipes are posted every month on the 16th. Check out our Facebook group to see the participants' baking results during that time.  If you would like to post your results with a Buddy badge on a blog, let us know in the comments or on the Facebook page.

Crusty Sourdough Greek Horiatiko Psomi
makes one medium boule

½ cup/ 226g 100% hydration sourdough starter,  ripe
4 cups/500g of flour, part semolina  (I used 390g all purpose flour, 55g fresh ground rye and 60g fresh ground peeled wheat because I couldn't find the durum for semolina)
½ Tbsp/10g sea salt
1¼ cups/300g water
1 Tbsp/15g milk
1 Tbsp/13g olive oil
1 Tbsp/21g honey

Optional Topping:
1 egg white, beaten with 2 tsp water
3 tbsp sesame seeds

In a stand mixer, combine all the flours and mix in the oil, honey, milk, sourdough starter and 1 cup of water until you have a shaggy mass.

Mix in the salt and remaining water and knead until the dough is smooth and no longer sticky.

Cover the dough and let proof at room temperature for 8 or more hours.

Turn the dough out and shape each into a round boule.

Place the loaf, seam side up, in a floured (rice flour) banneton, and allow to rise for another hour in a warm place.  (I let my dough rise in the fridge overnight and let it come close to room temp before baking.)

Preheat your oven to 450ºF (230ºC) for at least half an hour while the loaf is having its final rise. Place a lidded pot (Dutch oven) in the oven to preheat.

Gently turn the bread seam side down onto a piece of baking parchment.  If adding the optional topping, brush with egg wash and sprinkle with the sesame seeds.

Use a razor or lame to slice the top of the loaf with a cross shape. Carefully remove the pot from the oven. Lower the loaf into the pot on its parchment, cover, and bake for 30 minutes.

Reduce the temperature to 425 degrees F (220 degrees C). Take the lid of the hot pot and bake for another 15-20 minutes.

Lift the bread out of the pot and allow it to cool on a wire rack.

    Cool the bread several hours before slicing.

The rest of the Bread Baking Babes

• Blog from OUR Kitchen – Elizabeth
  
• Judy’s Gross Eats – Judy
• My Diverse Kitchen - Aparna
• Bread Experience - Cathy
• Thyme for Cooking - Katie
• My Kitchen in Half Cups - Tanna
• Feeding My Enthusiasms - Elle 
• Karen's Kitchen Stories - Karen