{"id":216,"date":"2026-01-09T16:26:49","date_gmt":"2026-01-09T16:26:49","guid":{"rendered":"https:\/\/koroche.eu\/?p=216"},"modified":"2026-01-09T16:26:51","modified_gmt":"2026-01-09T16:26:51","slug":"grecheskij-derevenskij-hleb","status":"publish","type":"post","link":"https:\/\/koroche.eu\/index.php\/2026\/01\/09\/grecheskij-derevenskij-hleb\/","title":{"rendered":"Greek Village Bread"},"content":{"rendered":"\n

Greek Village Bread<\/strong> recipie<\/h2>\n\n\n\n

(3 loaves, ~570 g each)<\/em><\/p>\n\n\n\n

Do you want real Greek village bread? No mess, no rolling pin, just pure rustic flavor. A crispy, aromatic crust and a beautiful open crumb – the kind of bread that tastes like home.<\/p>\n\n\n\n

For this bread, you\u2019ll need:<\/p>\n\n\n\n

Ingredients: <\/h2>\n\n\n\n


1000 g wheat flour (about 12% protein),
680 g hot water (50\u00b0C),
14 g dry yeast,
11 g salt.<\/strong><\/p>\n\n\n\n

Total dough weight \u2248 1705 g \u2192 3 portions of ~570 g.<\/p>\n\n\n\n

\n\n\n\n

1. Mixing<\/strong> (bulk fermentation)<\/h1>\n\n\n\n
    \n
  1. Combine the flour, yeast, and salt in a large bowl.<\/strong><\/li>\n\n\n\n
  2. Gradually add the hot water (about 50\u00b0C), mixing with a tablespoon.<\/strong><\/li>\n\n\n\n
  3. Stir until the dough becomes uniform and sticky.<\/strong><\/li>\n\n\n\n
  4. Cover and let it rest for 40\u201360 minutes \u2014 it should double in size and become more elastic and easier to handle.<\/strong><\/li>\n<\/ol>\n\n\n\n
    \n\n\n\n

    2. Dividing and Resting<\/strong><\/h1>\n\n\n\n
      \n
    1. Turn the dough out onto a lightly floured surface.<\/li>\n\n\n\n
    2. Divide it into 3 pieces of ~570 g<\/strong> each<\/li>\n\n\n\n
    3. Slightly round each piece.<\/li>\n\n\n\n
    4. Cover and let them rest for 10 minutes<\/strong>.<\/li>\n<\/ol>\n\n\n\n
      \n\n\n\n

      3. Folding (strengthening the dough) <\/h1>\n\n\n\n

      Method \u201cthird – to the center\u201d<\/p>\n\n\n\n

      Step 1. Shape into a rectangle<\/strong><\/h3>\n\n\n\n

      Gently flatten the dough with your hands, stretching it into a rectangle.
      Don\u2019t press hard – just even out the surface.<\/p>\n\n\n\n

      Step 2. Top third \u2192 down, to the center<\/strong><\/h3>\n\n\n\n

      Lift the top third (about 1\/3 of the height)
      and fold it down toward the center<\/strong>, so the edge lands around the middle.<\/p>\n\n\n\n

      Step 3. Bottom third \u2192 up, covering the fold<\/strong><\/h3>\n\n\n\n

      Lift the bottom third
      and fold it up<\/strong>, covering the previous fold \u2014 like closing a letter.<\/p>\n\n\n\n

      Step 4. Turn 90\u00b0 and repeat (for structure)<\/strong><\/h3>\n\n\n\n

      Perform 1\u20132 more folds after turning the dough 90\u00b0,
      until the dough becomes smooth, tightened, and elastic.
      Total \u2014 about 6 folds<\/strong> performed over each piece of dough.<\/p>\n\n\n\n

      \n\n\n\n

      4. Final Shaping<\/strong><\/h1>\n\n\n\n

      After folding:<\/p>\n\n\n\n

        \n
      1. Lightly flatten the dough.<\/li>\n\n\n\n
      2. Fold the top toward the center.<\/li>\n\n\n\n
      3. Fold the bottom toward the center.<\/li>\n\n\n\n
      4. Bring the sides slightly inward.<\/li>\n\n\n\n
      5. Pull the dough tight to create surface tension and shape a firm ball or oval.<\/li>\n\n\n\n
      6. Place seam-side down in a basket\/bowl.<\/li>\n<\/ol>\n\n\n\n
        \n\n\n\n

        5. Proofing<\/strong><\/h1>\n\n\n\n

        Let the dough rise again for 45\u201360 minutes<\/strong>,
        until it increases by about 70\u201380%. At this time you may start preheating (from chapter 6)<\/p>\n\n\n\n

        \n\n\n\n

        6. Baking<\/strong><\/h1>\n\n\n\n

        Preheating<\/strong><\/h3>\n\n\n\n

        Place an empty Dutch oven into the oven and heat it to 250\u00b0C<\/strong>.<\/p>\n\n\n\n

        Baking<\/strong><\/h3>\n\n\n\n
          \n
        1. Carefully transfer the dough into the hot Dutch oven (preferably on parchment).<\/li>\n\n\n\n
        2. Make 1\u20133 slashes or how to say scores<\/li>\n\n\n\n
        3. Bake:\n
            \n
          • 15 minutes with the lid on at 250\u00b0C<\/strong>,<\/li>\n\n\n\n
          • 18\u201322 minutes without the lid at 220\u00b0C<\/strong>.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n\n\n\n

            (Alternative: on a baking stone or tray \u2014 250\u00b0C for 10 minutes with steam,
            then 220\u00b0C for 20\u201325 minutes until golden.)<\/em><\/p>\n\n\n\n

            Ostaljnije dva otpravljajte v holodiljnik dla medlennoj fermentaciji i vipekajte pozzhe<\/p>\n","protected":false},"excerpt":{"rendered":"

            A simple, traditional Greek village bread recipe with clear steps and classic ingredients<\/p>\n","protected":false},"author":1,"featured_media":233,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"iawp_total_views":0,"footnotes":""},"categories":[3],"tags":[6],"class_list":["post-216","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hleb","tag-grecheskij-derevenskij-hleb"],"_links":{"self":[{"href":"https:\/\/koroche.eu\/index.php\/wp-json\/wp\/v2\/posts\/216","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/koroche.eu\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/koroche.eu\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/koroche.eu\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/koroche.eu\/index.php\/wp-json\/wp\/v2\/comments?post=216"}],"version-history":[{"count":19,"href":"https:\/\/koroche.eu\/index.php\/wp-json\/wp\/v2\/posts\/216\/revisions"}],"predecessor-version":[{"id":238,"href":"https:\/\/koroche.eu\/index.php\/wp-json\/wp\/v2\/posts\/216\/revisions\/238"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/koroche.eu\/index.php\/wp-json\/wp\/v2\/media\/233"}],"wp:attachment":[{"href":"https:\/\/koroche.eu\/index.php\/wp-json\/wp\/v2\/media?parent=216"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/koroche.eu\/index.php\/wp-json\/wp\/v2\/categories?post=216"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/koroche.eu\/index.php\/wp-json\/wp\/v2\/tags?post=216"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}