Recipes

Traditional Turkish Bread

Ingredients

Weight/
Volume
Ingredients
PRE FERMENT - SPONGE
2,737 g Laucke Mulgara Flour
1,780 g Water at 21°C
5 g Dry Yeast
3 g Salt
FINAL DOUGH
1,508 g Laucke Mulgara Flour
85 g Salt
15 g Enzyme Active Soya Flour
15 g Yeast, dried
1,150 g Water
4,525 g Pre Ferment – Sponge
90 g Olive Oil

Method

  1. Pre Ferment – Sponge

  2. Add water to mixer.

  3. Add yeast, add flour and salt.

  4. Mix on low speed for 3 minutes.

  5. Final Dough

  6. Add water to mixer.

  7. Add Sponge.

  8. Place in Flour, Malt, Yeast, then Soya Flour and Salt.

  9. Mix on low speed for 3 minutes, then medium speed for 10 minutes.

  10. Add Olive Oil on medium speed.

  11. Place the Turkish Bread dough into a lightly oiled tub.

  12. Shape the dough into a pillow.

  13. Rest for 30 minutes

  14. Lift and fold.

  15. Rest for 30 minutes.

  16. Tip the Turkish Dough out onto a flour dusted bench.

  17. Stretch out evenly, and divide the dough in half. Cut out 18 x 400g rectangular shaped Turkish Loaves, and place onto silicone papered trays.

  18. Rest for 30 minutes.

  19. Press dough out into evenly shaped rectangular Turkish shaped dough pieces.

  20. Sprinkle with Sesame Seeds.

  21. Bake at 240°C for 15 minutes.

  • Yeast Bread
  • Yield: 18 @ 400 g
  • Bake: 15 minutes
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