Do you make Greek bread? Any tips?

[acamp7]

I’ve been cooking Greek food my whole life — spanakopita, gemista, moussaka, all the classics — but there’s one thing I’ve never tried to make: bread!

I grew up eating fresh horiatiko psomi from the bakery, the kind with that perfect chewy crust and soft, slightly tangy inside. But lately, I’ve been thinking about trying to bake it myself at home. I know there are so many types — lagana for Clean Monday, koulouri with sesame, even those simple village loaves baked in wood ovens — and I’d love to start learning.

For anyone here who makes Greek bread: do you have any beginner-friendly tips or recipes? What kind of flour do you use? Do you knead by hand or use a mixer? And is there a trick to getting that golden, rustic crust that tastes like the real thing from the bakery?

 

[k_tsoukalas]

I’ve baked horiatiko psomi a few times, and once you get the feel for it, it’s incredibly rewarding. The key is using a good strong flour, I usually mix all-purpose with a bit of whole wheat or semolina for that village-style texture. If you can find sourdough starter or even a bit of old dough (“prozymi”), it gives that slightly tangy flavor you remember from the bakeries.

I knead by hand because it helps me feel the dough come together, but a mixer works fine too, just don’t overdo it. The secret to the crust is steam: put a small pan of hot water in the oven during the first part of baking, or spray the loaf with water before it goes in.

When it comes out golden, with that rustic crackle, there’s nothing like tearing into it warm with feta and olive oil.