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Recipe for Prozymi Apo Palia Zymi – Greek Bread Dough Starter

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This starter dough is similar to the sourdough starters that are found in North America, except this recipe actually uses a small amount of store bought yeast to get things started. There was a time when kitchens throughout Greece would have a small jar sitting on the countertop so that bread could be made anytime. This starter gives the bread a tangy quality that is similar to sourdough bread.

Ingredients for Prozymi Apo Palia Zymi:

  • 1/2 cup warm water
  • 1 1/2 teaspoons active dry yeast
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons salt
  • 1 1/4 cups cold water

Directions:

Add the warm water and yeast to a small bowl and whisk gently with a fork. Let stand until the mixture becomes frothy. Add the flour and salt to a food processor and pulse once or twice until combined. Add the yeast mixture and cold water and pulse until a sticky dough-ball forms. Let the dough stand int he food processor for about fifteen minutes.

Remove the dough from the food processor and place in a large, oiled mixing bowl. Cover the bowl with plastic wrap and let stand until doubled. This should take about two hours. Once it doubles, punch it down slightly and knead it for five minutes to release the air bubbles. Cover the dough with plastic wrap and store it in a cool place until it’s time to use it.

To Make a Simple Bread:

This is optional. You can opt to keep the starter in the refrigerator to use for another recipe.

This recipe is enough to make two loaves of bread. When it’s time to make the bread, knead the dough with enough flour to make it smooth and elastic with no stickiness. Form the dough into two loaf shapes and place on two oiled baking sheets. Let stand until the loaves double in size.

Preheat the oven to 350 degrees Fahrenheit and bake the laves in the center of the oven until they are golden brown in color. This should take 30-40 minutes. You’ll know the bread is cooked when you tap on each of the loaves and they sound hollow.

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This post was written by GreekBoston.com