Homemade Greek Style Bread – Horiatiko Psomi

In a bowl, combine yeast, bread flour (31g) and lukewarm water and mix into a thick liquid. Allow to rise for 10-15 mins.Put the remaining bread flour, salt, water, milk, olive oil, and honey into your mixing bowl. Then pour in the yeast mixture, turn on the mixer and mix with a dough hook until a smooth dough is formed. (note 2)Shape it into a ball and place the smooth dough in a lightly oiled bowl. Turn the dough around so that it is all covered with the oil. Cover it with a cling film or a damp towel. Let it rise at a warm place for about an hour or until doubled in size. (note 3)After it has doubled in size, punch and knead the dough in a lightly floured pastry board/mat for a few minutes until it is roughly the size you started with. Shape it into a round loaf. (note 4)Place the shaped loaf onto a bowl lined with a floured tea towel. Cover the loaf and let it rise for about 45 mins or until it doubled in size again.Preheat the oven at 220 degree celsius. Tip the loaf out to a baking tray lined with baking paper. Slash the top of the loaf in few places with a serrated knife.Pop the loaf into the oven and bake for 30 mins to 35 mins until browned. When tap at the bottom bread will sound hollow.Let it cool on a cooling rack.