Greek sourdough bread

Here's how:

• 1

  Day 1 

  Mix together the yeast, sourdough starter, and water. Add the remaining ingredients to the pre-dough. Mix into a dough and let it rest in the refrigerator overnight, covered with plastic wrap. 

• 2

  Day 2

  Add the remaining ingredients. Knead until the dough is elastic and smooth, about 10 minutes in a mixer. Double that time if you’re kneading by hand. The dough should be loose, but not sticky.

• 3

  Shape the dough into an even, smooth ball. Let it rise until doubled in size in a bowl covered with a kitchen towel or plastic wrap for at least 1 hour.

• 4

  Turn the dough out onto the table, handling it as little as possible. Divide the dough into 2 pieces (loaves) or 4 pieces (baguettes) and gently roll them out to the desired length.

• 5

  Place on a baking sheet and cover. Let rise for about 1 hour. Preheat the oven to 260 °C.

• 6

  Brush the bread with water and sprinkle a little flour on top; score the bread with a sharp knife.

• 7

  Place the loaves in the oven and lower the temperature to 220 °C. Bake for about 20–25 minutes. Let cool on a wire rack.