Streptikios Artos (Ancient Greek Twisted Bread)

Ingredients

• 400 g White wheat flour (All‑purpose flour works as a substitute)
• 0.5 g Salt (Two pinches, about 1/8 teaspoon)
• 100 g Sourdough starter (soft yeast) (Active starter, fed 4–6 hours before use)
• 30 ml Olive oil (Extra‑virgin, for flavor and softness)
• 80 ml Milk (Whole milk, room temperature)
• 170 ml Water (Room temperature)
• 5 g Black pepper (Freshly ground, about 1 teaspoon)

Instructions

1. Measure and prepare ingredients

   Weigh the flour, salt, and black pepper. Measure olive oil, milk, water, and sourdough starter. Let the milk come to room temperature.

   Time: PT5M

2. Combine dry ingredients

   In a large mixing bowl, whisk together the flour, salt, and black pepper until evenly distributed.

   Time: PT5M

3. Add wet ingredients and knead

   Create a well in the dry mixture and add the sourdough starter, olive oil, milk, and water. Mix with a wooden spoon until a shaggy dough forms, then turn onto a lightly floured surface and knead for about 15 minutes until the dough is soft, slightly tacky, and smooth.

   Time: PT15M

4. First fermentation (overnight rise)

   Shape the dough into a ball, place it back in the bowl, cover with a kitchen towel, and let it rise at room temperature (about 20‑22°C) for roughly 12 hours, or until doubled in size.

   Time: PT12H

   Temperature: 20-22°C

5. Deflate and divide dough

   Gently punch down the risen dough to release gas, divide it into two equal pieces, and shape each piece into a simple two‑strand braid.

   Time: PT10M

6. Second rest

   Place the braided loaves on a parchment‑lined baking sheet, cover loosely with a towel, and let rest for 30 minutes.

   Time: PT30M

   Temperature: 20-22°C

7. Preheat oven

   While the dough rests, preheat the oven to 200°C (392°F).

   Time: PT15M

   Temperature: 200°C

8. Bake the twisted loaves

   Bake the braids for 35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.

   Time: PT35M

   Temperature: 200°C

9. Cool and serve

   Remove the bread from the oven, transfer to a cooling rack, and let cool for 15 minutes before slicing.

   Time: PT15M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

35 g

Fat

5 g

Fiber

2 g

Ingredient Substitutions

• Instead of White wheat flour: All‑purpose flour
• Instead of Sourdough starter (soft yeast): Commercial active dry yeast (2 tsp)
• Instead of Olive oil: Animal fat (lard)
• Instead of Milk: Water or goat milk
• Instead of Black pepper: White pepper

Equipment Needed

• Large mixing bowl
• Kitchen scale
• Wooden spoon or spatula
• Bench knife or dough scraper
• Kitchen towel or clean cloth
• Baking sheet or stone
• Oven
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Proper kneading to develop gluten
• Overnight fermentation for flavor and rise
• Baking until golden and hollow‑sounding

Chef Tips from the Video

• Use high‑quality extra‑virgin olive oil for a richer flavor.
• A small pinch of honey in the dough adds a subtle sweetness that complements the black pepper.
• Baking on a preheated stone or cast‑iron pan gives a superior crust.

Troubleshooting

Storage

Refrigerator: Wrap tightly; keeps 3‑4 days.

Freezer: Freeze in airtight bag for up to 2 months; reheat before serving.

Room temperature: Best eaten the same day; can sit up to 1 day if wrapped.

Make-Ahead Tips

• The dough can be prepared up to two days ahead; keep it refrigerated after the first rise and let come to room temperature before shaping.
• Unbaked braided loaves freeze well; bake from frozen, adding 5‑10 minutes to the baking time.