Greek country bread

Here's how:

• 1

  Day 1

  Dissolve the yeast in water at about 25 °C. Add the remaining ingredients to the pre-dough and mix until you have a smooth dough. Then place the dough in the refrigerator overnight, covered with plastic (not plastic wrap). 

• 2

  Day 2

  Remove the pre-dough from the refrigerator and let it sit at room temperature for about 1 hour.

• 3

  Dissolve the yeast in water at about 25 °C. Combine all the ingredients with the pre-dough. Knead into a smooth dough. Let it rise in the bowl, covered with plastic (not plastic wrap), for about 45 minutes. 

• 4

  Divide the dough into 2–3 pieces and shape into loaves. Dip the loaves in fine rye flour and place them on a baking sheet lined with parchment paper. Cover with plastic (not plastic wrap) and let rise for about 60 minutes.

• 5

  Preheat the oven to 260 °C. At the same time, place a baking dish with 0.5 L of water inside.

• 6

  Slice the bread and place the baking sheet in the oven. Lower the temperature to 230 °C. Bake for about 25–30 minutes, then let cool on a wire rack.