Recipes

Soft Turkish Bread

Ingredients

Weight/
Volume
Ingredients
POOLISH
500 g Laucke Bettong Flour
500 g Water
5 g Yeast, dry
FINAL DOUGH
1,500 g Laucke Bettong Flour
800 g Water
40 g Salt
15 g Yeast, Dry
1,005 g Poolish

Method

  1. Poolish Mixing Time: 3 minutes on low speed.

  2. Poolish finished dough temperature: 26°C.

  3. Poolish rest time: 60 minutes.

  4. Final Dough mixing time 2 minutes on low speed and 6 minutes on medium speed.

  5. Final Dough finished dough temperature: 26°C.

  6. 30 minutes Bulk fermentation.

  7. Shape into elongated Batons ready for rectangular shape.

  8. Proof for 30 minutes.

  9. Shape or sheet dough into desired shape, dock and seed.

  10. Proof for 30 minutes.

  11. Bake at 240°C + steam for 8-10 minutes.

     

  • Sourdough Breads
  • Bake: 8 - 10 minutes
HOME BAKER RECIPE

PROFESSIONAL BAKER RECIPE

PRINT RECIPE BACK TO RECIPE LIST
Are you sure you want to print? Print Cancel