This is a wild yeast version of Pan de Horiadaki, a Greek country bread.

It begins with a firm starter and doesn't grow a lot during two hours of fermentation.

The dough gets dressed up a bit with sugar and olive oil.

It gets a little more active during five hours of proofing.

A 500º oven and a HearthKit give it a oven spring.

It even comes with nice sourdough blistering.

The crumb is moist and open.

The sugar adds just the faintest hint of sweetness to compliment the tang of the sourdough.

Next up on the agenda is semolina sourdough with olives and fresh thyme.

Like the frist bread, this one doesn't really explode during fermentation.

It did triple during proofing, but I for got to take the second picture!

The crust gets nice and crunchy...

...and the crumb is soft, moist, open and delicious!