Recipes

Turkish Bread 2 - Using Wallaby Flour

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
500 g Wallaby Bakers Flour 3⅛ cups
10 g Salt 1½ tsp
4 g Wallaby Bread Improver 1 tsp
10 g Wallaby Dried Yeast 3⅓ tsp
360 g Water 1⅖ cups

Method

  1. Preheat oven to 220°C-230°C for harder crusted bread, and 250°C-270°C for soft bread.

  2. Mix all the ingredients together to make a dough using tepid water.

  3. This is a wet (slack) dough so do not attempt to get all of the water in the dough at once. Place 320 mls in the mixer straight up, and then gradually add the rest of the water when the dough has picked up in the mixer. Add the remaining water in two portions.

  4. NOTE If using a Bread Machine the dough should be removed from the machine after approximately half of the first kneading stage, using the dough cycle.

  5. Let dough stand covered, to prevent drafts and skinning for 45 minutes.

  6. Perform a lift and fold to strengthen the dough, and encourage yeast activity. To do this fold it like an envelope, bringing all four sides over the centre of the dough. The dough is once again covered, and allowed to rest for a further 30 minutes.

  7. Tip the dough out on to a well floured bench. Weigh (cut) the dough into 200 g pieces and gently round the dough into balls. Cover and rest the dough for 15 minutes to relax. “Dock” or place deep indents with your fingertips all over the dough piece. Holding the dough at opposite ends, lengthen it, so it becomes a long oblong shape. Egg wash and sprinkle with nigella (Cumin) seeds if you wish. Allow 10 to 15 minutes to recover.

  8. Bake until golden brown. For a soft bread, bake for 8 – 9 minutes at 250°C to 270°C.

  9. For harder crusted bread, bake 14 – 16 minutes at 220°C - 230°C.

  10. Remove from oven, and allow to cool on a wire rack before serving.

Helpful Hints

  • For a thicker chewier crust bake without steam, for a thinner crispier crust bread bake with steam.

  • Yeast Bread
  • Bake: 8 - 16 minutes
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