Greek Village Life 🍂🍞| How I Prepare Bread for a Week | Bread & Bread Toast | Traditional Homemaking

Greek Village Life | How I Prepare the Bread for a Week | Traditional Homemaking

Hello everyone and welcome back!
Today, I will show you how I prepare the dough that we normally consume within a week as a family of 5! I have found this to be much less time consuming on a weekly basis and we always have healthy, fresh and delicious homemade bread!
If you find it difficult to bake bread every single day, then this video will definitely help you make the process much easier!
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Thank you always for your nice comments and your support!
~Iris~

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SIMPLE AND DELICIOUS BREAD WITH SOURDOUGH AND YEAST

300 ml warm water
1 ½ teaspoons of salt
1 teaspoon dry yeast
olive oil (or some other vegetable oil)
½ cup active sourdough
flour (as much as needed)

Place the ingredients in the mixer bowl (or in a deep bowl, if you do it by hand) in the order they are written. Turn the stand mixer on (on medium to low speed) from the beginning and make sure that each material is incorporated into the mixture, before adding the next one. It is also important that the water is not hot because it can deactivate the yeast and prevent it from rising. Always add the flour last, eyeballing how much is needed. Our dough is ready, when it has come off the sides of the bowl and does not stick to our hand. At the end, adjust the mixer on high speed to beat well for about 2 minutes.
Transfer the mixture to an oiled bowl, cover with a towel and leave to rise in a closed oven. Alternatively, seal tightly in a plastic bag. It is ready as soon as the mixture has doubled in size (about an hour).
Then knead carefully so it doesn't lose its air. We just want to give it a round shape. Place in a deep bowl, with parchment paper, and let rise again for about an hour. Carve a deep line on the surface with a knife or razor so that it inflates properly and does not burst. Bake at the highest for 10' and then turn down to 180-200 degrees Celsius for another 40'.
Take the lid off, turn up to 210 and bake for another 10' to brown. Let it cool down on a rack for about 20 minutes. Don't cut while it's hot, the moisture will spoil the flavor and texture. You can also add only yeast. Simply replace the sourdough with a teaspoon of dry yeast (2 teaspoons total).

BREAD TOAST WITH SOURDOUGH AND YEAST

350 ml warm water
1 teaspoon salt
2 tbsp honey (or sugar but honey makes it tastier!)
1 teaspoon dry yeast
olive oil (or other vegetable oil)
½ cup active sourdough
flour (as much as it takes for a soft dough)

Place the ingredients in the mixer bowl (or in a deep bowl, if you do it by hand) in the order they are written. Turn the mixer on (medium to low speed) from the beginning and make sure that each ingredient is incorporated into the mixture, before adding the next one. It is also important that the water is not hot because it can "kill" the yeast and prevent it from rising. Always add the flour last, eyeballing how much to add. Add as little as possible. Once it stops sticking to the sides of the bowl, it is ready.
At the end, adjust the mixer on high speed to beat well for 2 minutes. It might stick to the hands a little. It should be good enough to work with. You can oil the hands for more convenience.
Transfer the mixture to an oiled bowl, cover with a towel and leave to rise in a closed oven. Alternatively, seal tightly in a plastic bag. It is ready as soon as the mixture has doubled in size (about an hour).
Then, knead well. Press it as much as you can, so that there is no air inside, give it an oblong shape and place in an oblong container, with parchment paper.
Let it rise for about another hour, covering with a clean towel. It may take less time. Don’t let rise too much so it doesn't spoil when baked in the oven. Brush with a little oil or melted butter and place in a preheated oven for 30' to 35' (at 220 degrees Celcious).
Take out of the oven and let stand for 10'. Then remove from the pan and leave on the counter to cool well. Cut carefully (it comes out much softer than regular bread) into thin slices and keep in a clean resealable bag.