How Is Traditional Greek Island Bread Made In Wood-fired Ovens? Have you ever wondered how traditional Greek island bread is made using authentic baking techniques? In this video, we’ll take you through the entire process of creating Horiatiko Psomi, a beloved bread from Greece’s rural islands. You’ll learn how simple ingredients like flour, water, yeast, and salt come together to form a delicious dough. We’ll show you how the dough is kneaded, allowed to rise, shaped, and prepared for baking in a traditional wood-fired oven. Discover the secrets behind achieving that perfect crispy crust and smoky flavor that makes this bread so special. We’ll also share how modern bakers recreate this experience at home using Dutch ovens and heavy pots, mimicking the traditional oven’s effect. Whether enjoyed with dips, salads, or soups, this rustic bread plays a vital role in Greek cuisine and culture. If you’re interested in traditional baking methods and authentic recipes, this video is perfect for you. Join us to explore the art of making Greek island bread and learn how to bring a piece of Greece into your own kitchen. Don’t forget to subscribe for more culinary traditions and delicious recipes from around the world!
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[Music] How is traditional Greek island bread made in wood-fired ovens? Imagine walking through a Greek island village and smelling the warm, smoky aroma of freshly baked bread. That’s the magic of traditional Greek island bread known as horeticosomi. This bread is a cornerstone of Greek cuisine, especially in rural areas where recipes have been passed down through generations. Its flavor and texture come from simple ingredients and a special baking method that uses wood-fired ovens. To start, bakers mix warm water with yeast and a little sugar to wake up the yeast. Once it bubbles and activates, they slowly add flour, salt, and sometimes a splash of olive oil. The mixture becomes a sticky dough that needs kneading until it’s smooth and elastic. This process takes about 10 minutes and helps develop the gluten, giving the bread its structure. After kneading, the dough is placed in a warm spot to rise. It usually takes several hours or until it doubles in size, depending on the climate. In warmer weather, the rise happens faster. Once the dough has risen, it is gently deflated and divided into two equal parts. Each piece is shaped into a round loaf about the size of a large grapefruit. These loaves are then left to rise again for about an hour. This second rise allows the bread to develop more flavor and a better crust. Now comes the exciting part, baking in a wood-fired oven. These ovens are traditionally made of brick or clay and heated with wood logs. The fire is built inside the oven and allowed to burn until the walls are hot. The ashes are then swept out, leaving a glowing hot surface. The loaves are placed directly onto the oven floor or on a peel, a flat paddle used to slide the bread in. The high heat, often over 200° C, creates a crust that is crispy and golden. The smoky flavor from the wood adds a special depth that cannot be matched by modern ovens. Baking usually takes about 20 to 30 minutes. The bread is done when it sounds hollow when tapped and has a dark, crackly crust. The result is a rustic, hearty loaf with a soft, airy interior and a smoky, crunchy exterior. In contemporary kitchens, bakers sometimes use Dutch ovens or heavy pots with lids to mimic the effect of a wood-fired oven. These containers trap steam, helping the bread develop a similar crust and moist crumb. In Greek cuisine, this bread is often served as a side dish with salads, dips, or soups. It’s also used to scoop up tatsiki or hummus, adding to the rich flavors of Greek island meals. The process of making this bread in a wood-fired oven is a tradition that keeps the flavors authentic and the experience truly special. [Music]
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