Cretan farmer's white bread Chania

Ingredients for 1 servings:

• 300 g wheat flour type 1050
• 170 g water, lukewarm
• 15 g dry yeast
• 3 tsp sugar, fine, white
• 6 g mastic (mastic beads, equivalent to one pack)
• 8 g chicken broth (strong bouillon)
• 3 tbsp extra virgin olive oil
• 2 tbsp sunflower oil for hands
• n. B. Flour for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 13 hours

Typical, coarse-pored country bread in a round or slightly oval shape. Yields 1 loaf of approximately 450 g.

Dissolve the dried yeast, sugar, and chicken broth in lukewarm water. Using a food processor, knead the dough with the flour and powdered mastic until it initially forms a crumbly dough. Then add the olive oil and let it knead for at least 15 minutes to release enough gluten. Cover the dough and let it rise in a warm place for 6 hours. The fermentation process releases water, and the dough becomes thick. Knead the dough with the food processor for 2-3 minutes after it has risen. To form a loaf, be sure to oil your hands thoroughly. Place the loaf on a baking sheet lined with baking paper. Brush with the remaining oil and sprinkle with a little flour. Cover and let it rise in a warm place for 5-6 hours with a damp cloth. Preheat the oven to 220°C (bottom heat). Place an ovenproof dish filled with hot water on the lowest shelf. Bake on a medium heat setting for 30-40 minutes until light brown. After 10 minutes, reduce the oven temperature to 200 degrees Celsius. Let the bread cool in the oven. Note: By continuing to bake in the cooling oven, a firm crust forms and the bread won’t collapse (even in the refrigerator). It can be stored in the refrigerator or in a bread drawer for up to 4 days. The long fermentation time develops a delicate, sour flavor, similar to that of sourdough bread. In the picture on the far right, the dark spot is the front end of a clamp that holds the slice of bread upright.