Comfort Me with Carbs: Horiatiko from Kalesma in Mykonos
We're baking our way around the world, here with a preview of what will be served at Kalesma, a hotel in in Mykonos, Greece. It was poised to open this spring, and should open later this year.,
HORIATIKO (RUSTIC BREAD)
Note: Bakers usually prefer to measure in grams because they’re more precise, but we’ve included imperial measurements also.
400 grams flour (about 3 1/4 c.)
100 g. buckwheat flour (about 7/8 c.)
300 g. room temperature water (1 1/3 c.)
100 g. sourdough starter (about 4 3/4 Tbsp.)
2 g. fresh yeast, crumbled (about 2/3 tsp.)
10 g. salt (1/2 Tbsp.)
1. Put all the ingredients in the bowl of a KitchenAid mixer. Knead with the dough hook for 4 minutes at low speed, then for 5 minutes at high speed. If you don’t have a mixer, put the two flours on the work surface or in a mixing bowl and make a large well in the center.
2. Pour in half the water, sourdough starter, fresh yeast, and salt. Mix well, then add the rest of the water and mix again until all the flour has been incorporated.
3. Knead the dough, pulling it up and folding it over on itself until it becomes smooth and elastic.
4. Shape into a ball and cover with a cloth. Leave it for 1.5 hours.
5. Dust the work surface with flour. Divide the dough into two equal pieces.
6. Fold each piece over on itself, pulling gently to stretch into a longish log. Cover with damp cloth and leave to rest for 30 minutes.
7. Place the loaves on a baking sheet lined with baking paper. Cover with damp cloth and leave to proof for 1.5 hours.
8. Preheat the oven 450 degrees, place another baking sheet on the bottom of the oven with some water and bake the bread for around 30 minutes. Remove from the oven and leave to cool.
Keep baking! See all the Comfort Me with Carbs recipes.