Concept, Creation and Performance: Stella Dimitrakopoulou
Appearing in the video: Maria Tsesmetzi
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Bread and dough contain: Wholemeal Flour with wheat and barley flakes, kibbled rye, sunflower seeds, linseed, millet, farina, salt, sugar, olive oil, yeast.
- Advice: Bread and dough contain wheat and nuts.
- Suitable for vegetarians.
THE CONSUMPTION OF ANYTHING SERVED TO YOU DURING THE PERFORMANCE IS AT YOUR OWN RISK.
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Performance
1 kilo Flour
60g Farina
10g Salt
10g Sugar
15ml Olive Oil
14g Yeast
400ml Warm Water
1. In one bowl mix together the flour, the farina and the yeast. Make a small pothole in the middle.
2. Liquidate sugar in the warm water.
3. Add a little by little, the water with the sugar, in the pothole and move with fingers the mixture of flour, farina and yeast towards the centre of the pothole, in order to absorb the water and to mix well.
4. Knead the dough well and add the salt. Knead on a floured surface for about 20 minutes or until dough is smooth and elastic.
5. Make the dough a big ball and smear the olive oil on its surface.
6. Cover dough with a clingfilm and over with a blanket.
7. Leave to rest and rise in a warm place for about 1 hour and 30 minutes or until double size.
8. Take out and knead again.
9. Separate the dough into two pieces, shape as desired and place into a loaf tin.
10. Preheat oven to 230oC/450oF.
11. Cover the dough with a damp tea towel and leave to rise in a warm place for around 1hour or until double size.
12. Place in the centre of your preheated oven and bake for around 15-30 minutes. When ready the bread should sound hollow when tapped on the bottom.
13. Remove from the oven and cool on a wire tray.
Good luck!
