Koulouri, Greek country bread (Koulouri) in the oven

[Powder]

Koulouri, Greek country bread (Koulouri) in the oven

Category: Yeast bread

Kitchen: greek

Ingredients
Wheat flour, premium	350g
Water	210g
Olive oil	30g
White malt	9g
Pressed yeast	6g
Salt	7g
Mastic (optional)	1 pinch
Mehleb (optional)	1 pinch
Powder
Sesame seeds	70g
Cumin, black, seeds	1 tsp
Caraway seeds	1 tsp

Cooking method

• After visiting the city market of Chania (Crete) a couple of weeks ago, I bought some mastic and decided to finally bake real Greek bread with this seasoning on my return home. Mastic is produced only in Greece and consumed only in Greece. It is found in countless foods and even toothpaste! Back in winter, I got hold of several recipes for such bread, found in Cyprus by Paul Hollywood (Hollywood, Paul) during his work as a chef in the most famous hotels on the island.
• With all due respect to Paul, I cannot agree with his views on baking bread in particular with the amount of yeast required for this. Therefore, I changed his recipe, which I want to share with you here. This is a simple breakfast bread that goes very well with any salad and especially those with olive oil. Based on the recipe for Turkish street bread - Simit (sometimes Gevrek), which is baked in the form of bagels. By the way, a variant of this bread is also baked in Romania and is called, which is interesting, Covrigi - Does it remind you of anything?
• 1. Grind the mastic and mechleb in a mortar (you can substitute fennel or anise for these spices), add spices and malt to the flour. Rub the yeast in flour with your hands until finely crumbled. Add oil and water. Knead the dough.
• 2. Place the dough on the table, lightly floured and knead the dough until it easily leaves the table and hands. The dough in this recipe is pretty cool and easy to work with.
• 3. Roll the dough into a ball. Sprinkle flour in a bowl, transfer the dough into it. Cover with a towel or plastic wrap and place in a warm place for 1 hour.
• 4. Place the dough on the table. Spread it out and roll it into a tight ball. Place the seeds for sprinkling on a plate or baking sheet and mix well. Lubricate the ball on top with water and gently roll it upside down in a bowl of sprinkles.
• 5. Line the baking sheet with baking paper. Place the ball on it with the seam down. Cover with plastic wrap and place in a warm place for 1 1/4 to 1 1/2 hours.
• 6. Preheat oven with stone or upside-down advance to 230C.
• 7. Make one circular cut and two parallel cuts on the workpiece. Sprinkle the oven with water and quickly place the bread on a stone (or an inverted pan) along with the paper. Reduce the temperature to 200C and bake for 30-40 minutes until golden brown.
• 8. Cool the finished bread on the wire rack. Well-baked bread, when tapped on the bottom, should make a dull "empty" sound.
• 
• 
• 
• 
• 
• 
• 9. Kali oreksi (bon appetit, Greek)!

The dish is designed for

1 piece

Time for preparing:

about 3 hours

Cooking program:

oven

Note

1. Paul Hollywood (Hollywood, Poul) a popular UK baker and chef. He began his career as a baker at his father's bakery as a teenager. He is the author of the cookbooks "How to bake" and "100 Great Breads".

2. Mastic - the resin of the mastic tree (Pistacia lentiscus), a small evergreen tree native to the Mediterranean.

3. Mehleb (Mahlab or mahlepi) is a fragrant spice from St Lucie cherry seeds (Prunus mahaleb). The spice tastes like bitter almonds and cherries. Mehleb has been used for centuries in the Middle East as a flavoring agent for baked goods.

Similar recipes

Rustic bread (on a long dough) (Anatolyevna)

Rye bread (on a long dough) rye (Anatolyevna)

Rustic bread on the big (Idol32)

[Idol32,]

Idol32, bravo - what a beautiful bread!
Delightful!
And in Greece, apparently, everything is tasty - they probably cook with love!
I took it to bookmarks, I hope I can reproduce such beauty.

Peace be with you bakers!
Idol32 -
beautiful bread and what is tasteful - what looks like
and the report on the trip \ with photos \ will
I myself am going to Rethymno / Bali in September / I also plan to visit Heraklion and Chania

[Idol32,]

Idol32, bravo - what a beautiful bread!
Delightful!
And in Greece, apparently, everything is tasty - they probably cook with love!
I took it to bookmarks, I hope I can reproduce such beauty.

Thank you!

Surprisingly, although the Greeks say that bread is the basis of their food, they do not pay as much attention to bread as, for example, the Italians. As a result, there are very few recipes for Greek bread and, as a rule, it is "instant" bread - without prior fermentation.

Peace be with you bakers!
Idol32 -
beautiful bread and what is tasteful - what looks like
and the report on the trip \ with photos \ will
I myself am going to Rethymno / Bali in September / I also plan to visit Heraklion and Chania

Thank you!

The taste is complex and spicy, but not strong. Mastic (this is the resin of an evergreen tree) and mehleb (a special cherry seed) certainly do their job, but the seeds on the crust also make themselves felt, especially cumin (zira). If this thing is not particularly pleasant, then it is better not to add it at all. If there is no mastic and mechleb, they can be replaced with fennel or anise - it will be quite authentic.

and the report on the trip \ with photos \ will
I myself am going to Rethymno / Bali in September / I also plan to visit Heraklion and Chania

I forgot to finish writing - we love to relax in the wilderness, in the village of Chora Sfakion (the administrative center of Sfakia, 150 inhabitants!). A wonderful place, a paradise for misanthropes! And we came to Chania for a day, to go shopping and it's so easy to look at people

And here are some photos:

LUTRO (stress on the first syllable):


AnApoli (stress on the second syllable)


Han Ya (accent on the last syllable)

as always . There is no mastic, no mechleb, we will improvise

Peace be with you bakers!
such bread will be very good even to the fact that in the last photo they offer for 15 not ours
thanks for the pictures, it's beautiful, just--

as always . There is no mastic, no mechleb, we will improvise

Thank you!

It does not matter that there is no mastic and mechleb, you can replace it with either fennel or anise. The only thing that needs to be done is to adjust the amount of cumin so as not to clog all other tastes and smells.

I forgot to add - we love to relax in the wilderness, in the village of Hora Sfakion (the administrative center of Sfakia, 150 inhabitants!). A wonderful place, a paradise for misanthropes! And we came to Chania for a day, to go shopping and it's so easy to look at people

And here are some photos:

Such cozy streets simply fascinate me, especially when the sea is near, when such delicious bread awaits you for dinner ... And people are also very friendly, welcoming. We rested on about. Corfu last summer is a fairytale island.

Such cozy streets simply fascinate me, especially when the sea is near, when such delicious bread awaits you for dinner ... And people are also very friendly, welcoming. We rested on about. Corfu last summer is a fairytale island.

Not the fact that the bread will be the same Here is the paradox - the world famous Cretan diet is based on bread, but despite this, I was terribly disappointed by the lack of decent bread in Crete. You can find good bread, but it is not everywhere. Earlier, I naively believed that if everything is good with bread in our village, it means that everywhere. But no. Since ancient times, the basis of food there served ... a biscuit. It left its mark on everything else. There are even local dishes based on rusk - Dakos (very tasty!), For example.

ne mogu ne ukazati na nekotorie oshibki ...... koulouri, covrigi-perevod- bublik, nikak ne xleb.kritskaia dieta osnobana na zlakax i ol.masle (ne na xlebe). s anisom esti tserkovnii xleb-αρθος (arthos), sladkii. zdesi malo xleb edeat, suxari predpochitaiut. (izvenite za shrift, na rabote net transtita)

δακος- rjanoi suxari v vide bubkika (bolshogo) porezannogo vdoli ...

ne mogu ne ukazati na nekotorie oshibki ...... koulouri, covrigi-perevod- bublik, nikak ne xleb.kritskaia dieta osnobana na zlakax i ol.masle (ne na xlebe). s anisom esti tserkovnii xleb-αρθος (arthos), sladkii. zdesi malo xleb edeat, suxari predpochitaiut. (izvenite za shrift, na rabote net transtita)

and what are cereals? Kalitsunia doesn't count ...

[dacos]

δακος- rjanoi suxari v vide bubkika (bolshogo) porezannogo vdoli ...

I’m chalk, because it’s not the barley rusk itself (by the way, it’s called dacos) and the dish that is prepared with it and this is not just a biscuit (and this is not a bagel, believe me - I spend many years annually resting in Sfakia) the size of a plate, and a biscuit (yes, that's right) for a few seconds dipped in water (exactly as much as you want to make it soft), put tomatoes on top of it, then feta, oregano and pour over everything with olive oil (if Dakos (dish) was made correctly and from the right products, it is VERY tasty!).

ne mogu ne ukazati na nekotorie oshibki ...... koulouri, covrigi-perevod- bublik, nikak ne xleb.kritskaia dieta osnobana na zlakax i ol.masle (ne na xlebe). s anisom esti tserkovnii xleb-αρθος (arthos), sladkii. zdesi malo xleb edeat, suxari predpochitaiut. (izvenite za shrift, na rabote net transtita)

I forgot to add - as I indicated in the cap, this recipe was found by Paul Hollywood (Hollywood, Paul) in Cyprus while he was working there as a chef at one of the resorts. According to him, on weekends he visited friends in a neighboring village and it was there that they baked this bread. The recipe was included in the book "100 Great Breads".

Shl
Covrigi (plural from covrig) translated from Romanian "pretzel".

ia znaiu chto takoe δακος (ne iachmeni a roj), i bliudo i sam suxari tak nazivaiut, obichno v vide bublika.zlaki eto ot makaron - do kach.ia s vami ne sporila, prosto xotela utochniti jav greletii 13 ..a ne prosto ezju otdixati. nashi sochniki poxoji na kalitsounia.

covrig-eto bublik !!! ruminskii- moi rodnoi iazik !!!!

covrig-eto bublik !!! ruminskii- moi rodnoi iazik !!!!

Yes, donut, donut. I wrote that the recipe for Turkish street bread is at the core (in the USA, for example, it is called a Turkish bagel)! Such bread is baked almost everywhere in the Balkans. I just gave the translation of the Romanian word covrig taken from the dictionary.

ia znaiu chto takoe δακος (ne iachmeni a roj), i bliudo i sam suxari tak nazivaiut, obichno v vide bublika.zlaki eto ot makaron - do kach.ia s vami ne sporila, prosto xotela utochniti jav greletii 13 ..a ne prosto ezju otdixati. nashi sochniki poxoji na kalitsounia.

I do not agree in everything - in the south-west of Crete (almost the homeland of dakos), it is barley (a mixture of wheat and barley flour is used for baking) for this snack, a round rusk (not a bagel). The size of a biscuit is usually about 15 - 20 cm in diameter.

κριθαρι- iachmeni- moia oshibka, ne pravilno perevela.sorry

[bagajul]

I could not resist and looked at how the word bagel looks in the Romanian dictionary ... you will not believe it, but this bagajul

oni imeiut v vidu bagel

na schet formi δακος mojno posporiti, nekotorie delaiut dirku po seredine, nekotorie net ...

na schet formi δακος mojno posporiti, nekotorie delaiut dirku po seredine, nekotorie net ...

I wrote about sfakya as you like - almost the homeland of dakos

In addition, if there is a hole in the rusk, then what about the filling that is put on top?

pustoi spor .... δακος (bliudo) gotoviat v glubokoi tarelke ... nichego ne propadet cherez dirku (tem bolee dirka ne na vesi bublik)

pustoi spor .... δακος (bliudo) gotoviat v glubokoi tarelke ... nichego ne propadet cherez dirku (tem bolee dirka ne na vesi bublik)

I agree.

Visit Sfakia and taste real dakos, Sfakia pie and khokhli there! This and much more, they cook there simply amazingly, and such delicious khokhli and amazing Sfaki pie are only there!

Thank you so much for the bread! More recently, my husband and I walked the streets of Chania, Rethymno, Sfakia ... and other cities of Crete. This is not our first time in Crete and I love Cretan bread. Usually it is brought in front of the whole order, along with olive oil and salt, and a clean plate ... so I ate this bread with butter))))) Please show me the package of mastic, it will come in handy in the future))))

Thank you so much for the bread! More recently, my husband and I walked the streets of Chania, Rethymno, Sfakia ... and other cities of Crete. This is not our first time in Crete and I love Cretan bread. Usually it is brought in front of the whole order, along with olive oil and salt, and a clean plate ... so I ate this bread with butter))))) Please show me the package of mastic, it will come in handy in the future))))

I have mastic in two types of packaging, but the same inside - from the island of Chios. There and only there they make real Greek mastic. It costs 4 - 5 EUR for 10g. The package contains crystals. Before adding to the dish, the crystals must be crushed in a mortar.

Looking at the mastic for the first time I remembered about the alatyr-stone! Perhaps there is a connection here: Alatyr-stone (latir, white-combustible stone) - in the works of Old Russian bookishness and Russian conspiracies, the sacred stone, located in the Center of the World, "is the father of all stones." The stone is endowed with healing and magical properties (from under it, healing rivers spread throughout the world). Alatyr is guarded by the wise snake Garafena and the bird Gagan.

The Russians called this amber, which they found on the shores of the Baltic Sea.In addition, they believed that if you add the powder of this stone to your drink or food, the sick person will receive healing, and the healthy person will prolong life. Amber resin of coniferous trees is just like mastic, the Greeks consider mastic to be healing too!

Thank you very much, I will definitely buy it))))

Efkharisto for bread !!! I found in the market in Chania and mastic and mechleb))) your bread recipe is very tasty and very similar to Greek)))) thanks again !!!!

and I will try to bake it, although I prefer longer breads. But I love the recipes from Idol
First place - chabatta Thank you very much Idol!