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Artos Bread

Artos – Greek Bread

History

Artos bread has a long history in Greece and has been baked for various purposes since ancient times. The word “artos” comes from the ancient Greek word “arto”, which simply means “bread”.

In ancient Greece this bread was used primarily for religious purposes. It was an essential element of religious rituals and ceremonies, particularly in the Greek Orthodox Church. It was often baked as large, round loaves and adorned with religious symbols, such as crosses or the letters “IC XC NIKA” (meaning “Jesus Christ conquers”). The loaves were then used as offerings during religious services and were distributed to the congregation as a symbol of the community’s unity.

Outside of religious contexts, Artos bread was also a staple food in ancient Greece, particularly among the poorer classes. It was made with simple ingredients and often baked in communal ovens or on outdoor hearths. It was an important source of sustenance for the Greek people, providing them with the energy they needed to work long hours in the fields or at other manual labour jobs.

In terms of its description, Artos bread is a simple, rustic bread that is typically made with flour, water, yeast or sourdough starter, and salt. It has a dense crumb and a chewy texture, with a slightly sour flavour that comes from the natural fermentation of the dough. The bread is usually shaped into round or oblong loaves, which are then baked until golden brown and crusty.

The Bread Today

This simple, rustic bread is typically made with flour, water, sourdough starter (or yeast these days) honey, and salt. It has a dense crumb and a chewy texture, with a slightly sour flavour that comes from the natural fermentation of the dough and the long fermentation time. The bread is usually shaped into round or oblong loaves and baked until golden brown and crusty.

Artos bread remains an important part of Greek culture and cuisine, and is still used in religious ceremonies and as a staple food in households throughout the country. Whilst the recipe has evolved over time to include additional ingredients and variations, the basic principles of the bread have remained the same, making it a symbol of Greek tradition and heritage.

Savoury Inclusions

Artos bread is versatile and can be enjoyed on its own or paired with a variety of savoury flavours. Some possible savoury inclusions that would work well include:

  • Olives: chopped Kalamata or green olives can be added to the dough before shaping the loaves, or can be pressed into the surface of the bread before baking.
  • Sun-dried tomatoes: chopped sun-dried tomatoes can be added to the dough before shaping the loaves, or can be pressed into the surface of the bread before baking.
  • Feta cheese: crumbled feta cheese can be added to the dough before shaping the loaves, or can be sprinkled on top of the bread before baking.
  • Garlic: minced garlic can be added to the dough before shaping the loaves, or can be rubbed onto the surface of the bread before baking.
  • Onions: chopped or caramelised onions can be added to the dough before shaping the loaves, or can be pressed into the surface of the bread before baking.

When adding savoury inclusions to Artos bread, it is important to keep in mind the texture and moisture content of the ingredient. If the ingredient is too wet or contains too much moisture, it may affect the texture of the bread or prevent it from rising properly. It is also important to add the inclusions at the right time. If they are added too early, they may become over mixed or overworked, which can affect the final texture of the bread. Generally, it is best to add savoury inclusions after the initial mixing and before the first rise of the dough.

Sweet Inclusions

If you would like to make a sweeter version of Artos bread, there are many spices and dried fruit inclusions that can be added to the dough. Some possible options include:

  • Cinnamon: ground cinnamon can be added to the dough before shaping the loaves, or can be sprinkled on top of the bread before baking.
  • Nutmeg: ground nutmeg can be added to the dough before shaping the loaves.
  • Cardamom: ground cardamom can be added to the dough before shaping the loaves.
  • Anise: ground anise can be added to the dough before shaping the loaves.
  • Raisins: soaked and drained raisins can be added to the dough before shaping the loaves.
  • Figs: chopped dried figs can be added to the dough before shaping the loaves.
  • Dates: chopped dates can be added to the dough before shaping the loaves.

When adding sweet inclusions to Artos bread, it is important to keep in mind the sugar content of the ingredients. Too much sugar can inhibit the fermentation process and prevent the bread from rising properly.

Why not try making your own delicious loaf of Artos Bread – you’ll be creating your own piece of living history!

Our basic Artos Bread recipe here, it’s a great starting point for you to develop your own version of this traditional and tasty bread.

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Martin Mosley
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Artos Bread

Artos – Greek Bread

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Disclaimer: Whilst we hope the information provided is helpful and informative, we cannot guarantee that all details will be 100% accurate.  There are many schools of thought and conflicting ideas on many of the sourdough processes and methods.  This site is simply meant as a broad guide to baking sourdough, and is not a scientific reference.

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Lame

noun

A special sharp knife, or tool which holds a razor blade, in a curved or straight manner. You use it to score the dough before baking.

Dutch Oven

A Dutch Oven is generally understood to be a covered earthenware or cast-iron container for cooking casseroles. They are ideal for bread as they can accommodate bread dough and be covered to help generate the steamy environment requiredto encourage the dough to rise. Enamel roasters with a lid, covered pyrex dishes, or even a flat tray with a bowl over the top of the dough, are equally effective.

Bakers’ Percentages

Sometimes called baker’s math, this is a method to express the different ingredients as a percentage of the total amount of flour. It makes scaling a recipe or building a recipe very easy once you know the total weight of the flour, and also allows you to know the ‘hydration’ of your dough.

Example: If you build your dough with 1000 gram flour, 670-grams water, 20-gram salt, and 8-gram yeast. According to bakers percentages, that will be 100% flour (the amount of flour is always 100%), 67% water, 2% salt, and 0.8% yeast.
You divide the amount of the different ingredients with the amount of flour.

Banneton / Brotform / Proofing Basket

A type of basket or container used to provide structure for shaped loaves of bread during proofing. Banneton baskets are also known as ‘Brotform’ or ‘proofing baskets’. It is normally used for doughs that are too soft or wet to maintain their shape while rising. They come in a range of sizes and shapes. Look for ones that fit the size of loaves you want to bake.

They are often made of natural rattan, or wood fiber. You can also use any container lined with a well-floured tea towel.

Oven Spring

The final burst of expansion of dough upon being introduced to a hot oven and where the yeast activity is increased during the first few minutes. At approximately 60C/140ºF degrees the yeast is killed off, but up until that point, dough can expand in the oven in the first phase of baking if it’s not over-fermented and still has dough strength. Many factors can impact oven spring including the length of fermentation, gluten development, and the hydration of the dough.

Stretch-and-Folds

An alternative to traditional kneading used to develop gluten. The process is performed periodically in the bowl throughout the bulk fermentation. Take a side of the dough and gently stretch it up and over, to fold it upon itself, rotate the dough 90º, and repeat, then turn the bowl 45º and the same stretch and fold. Once all four corners of the dough have been stretched and folded, gluten development and a smooth, elastic dough are underway. Also, see ‘Folding’ and ‘Coil Folds’.

Bulk Ferment

Most loaves have two fermenting cycles. One before and one after the loaves are formed. Bulk fermentation is the first cycle, with a long fermentation period of the dough after the initial mixing of flour, water, starter, and salt and often comes during and after a period of kneading or ‘stretch and folds’.During this stage we are aiming to create dough strength, structure and flavor. The dough should feel alive, strong, airy, spongy and the surface shouldn’t feel sticky.

The bulk fermentation generally takes place at room temperature, unless otherwise noted in the recipe and is a longer period of time (4 -12 hours) than the final proofing period. This step may be referred to as the first prove or first rising. Acetic acid, an organic acid is produced by bacteria in the sourdough culture during the fermentation process. The presence of acetic acid helps to gives sourdough its characteristic acidic tang. The warmer the environment, the faster the development of the dough will be

Window Pane

The window pane test is one of the best ways to tell if you’ve sufficiently stretched and folded your bread dough. Pull a small piece of the dough and using both hands and your fingers stretch the dough very thin if it holds its shape without tearing the gluten is well-developed and your dough is ready to be pre-shaped, shaped and rest for it’s final prove.

Starter / Starter Culture / Sourdough Starter

A mixture of flour and water used to leaven bread that contains bacteria, yeast, and organic acids. Made either by inoculating with an established colony of bacteria or by capturing wild bacteria and yeasts over a longer period. Sometimes also called Leaven / Levain.

Autolyse

verb

Autolyse (pronounced auto-lees) is a process in which a portion of (or total) water and flour in a bread recipe are gently pre-blended and set to rest for a period of time.

This resting period gives the dough special processing characteristics and improves the overall quality of the baked goods.

During autolyse process, several events can occur in the pre-mixed water/flour mixture:

  1. Continued flour hydration. Water molecules work their way into damaged starch, intact starch granules and proteins.
  2. Protein bonds continue to develop as a consequence of adding water, creating more gluten strands without mechanical work. This leads to better gluten structure and gas retention.
  3. Flour enzymes (mainly proteases) acquire time to adapt and work on the gluten by breaking down protein bonds.Protease activity is higher at low pH (acidic conditions). This is why autolysed doughs that contain yeast or pre-ferments (e.g. poolish) often experience greater protease activity. Such doughs are more extensible, weaker, softer and show less resistance to deformation than autolyzed non-fermented doughs.2
  4. Finally, as a result, the dough feels less sticky and very smooth after the autolyse.

As a general rule, the longer the autolyse time:

  • The shorter the dough mixing time (less mechanical development of gluten-forming proteins in needed). This means less energy consumption during mixing.
  • The shorter the dough stability duration
  • The less tolerance to overmixing. Breakdown is more pronounced once peak (maximum strength) is attained.
  • The smaller the P value in the alveograph test
  • The more extensible and less elastic the dough becomes at the end of autolysis
  • The better the sheetability and machining of dough during lamination of croissants
  • The easier and faster the dough expands during oven spring (better volume)
  • The lower the need for dough conditioners
  • The better the flavor and aroma of the finished product
Leaven/Levain/Sourdough Starter
noun
  1. A substance, in this case a wild yeast starter, that is used in sourdough baking to make dough rise.
  2. Some methods of baking, such as ‘Tartine Method’ require a sourdough leavening agent be made from a sourdough ‘mother culture’ (aka your Starter). This technique is often employed to boost the yeast activity of the sourdough starter by feeding a small amount of starter a larger quantity of flour and water. For instance, if a recipe calls for 1 cup of sourdough starter, a leaven can be prepared 8-12 hours before the dough will be mixed by combining 1 Tablespoon of sourdough starter with ½ cup flour and a scant ½ cup of water. This leaven can then be used as the sourdough starter and will be quite active come baking time.
verb
  1. cause (dough or bread) to rise by adding leaven.