Turkish Bread – Pre Ferment


963 g Laucke Euro T55 Flour
3 g Dried yeast
963 g Water at 25°C
1,917 g Laucke Euro T55 Flour
1,917 g Poolish
1,188 g Water
48 g Salt
6 g Dried Yeast
57 g Olive Oil


  1. DAY 1: Prepare Poolish:

    Weigh water, flour and yeast into a clean planetary mixer bowl, and mix on 1st speed with dough hook for 3 minutes, or until amalgamated, scraping down bowl where required. 

  2. Place into a clean, lightly oiled, appropriately sized, plastic rectangular container.

  3. Affix lid, and leave in ambient temperature of 25°C for 1 hour, before placing in a retarder set at 10°C for 17 hours.

  4. DAY 2: Create Dough:

    Using correctly tempered water is essential to achieve desired dough temperature of 25°C.

  5. Weigh Ingredients:

    Weigh tempered water into Poolish, and pour into spiral mixer, then add oil, flour and dried yeast. Delay the addition of salt until final minutes of mixing.

  6. Mixing Time Guide:

    Mix for 5 minutes on low speed. Scrape down the bowl and reconfigure dough.

  7. Mix for another 5 minutes high speed.

  8. Add salt, and turn by hand into dough.

  9. Mix for a further 4 minutes on high speed.

  10. Dough will be sticky, extensible and glossy.

  11. Bulk Proof:

    Place dough into a clean, lightly oiled, appropriately sized, plastic rectangular container, affix lid, and bulk proof for 45 minutes in ambient temperature of 25°C.

  12. Remove lid, and give the dough 3 folds, left - ⅔ over to right, right - over to left and finally, top - down to bottom.

  13. Affix lid and proof for a further 45 minutes.

  14. Divide, Final Shape:

    Divide dough into required amounts, and place onto a light covering of flour.

  15. Immediately shape Turkish loaves by gently lengthening out to approximately 20 cm, and folding in half from top - up, around and down evenly to the bottom line to create a straight seam.

  16. Gently roll loaf into cradling hands, and carefully place seam down onto boards or trays heavily dusted with fine semolina, allowing enough room for growth.

  17. Place in a rack with a cover.

  18. If shaping Pide rolls, lift out adjacent sides with fingertips and stretching up to meet above the centre.

  19. Continue around sides to form a 'money bag' shape.

  20. Place seam down onto boards or trays heavily dusted with fine semolina leaving approximately 3 cm between each.

  21. Place into a rack with a cover.

  22. Final Proof:

    Cover rack and dry proof in bakery ambience (26°C ± 2°C) for  1 hour, or until fully proofed.N.B. Loaf is fully proofed when touched gently with finger on the end of the loaf, it is slow to spring back, and does not spring back the whole way.

  23. Load and Bake:

    Brush Turkish loaves and Pide rolls liberally with egg (whisked with a pinch of salt).

  24. Dip fingers in egg, and firmly dock loaves/rolls evenly in centre leaving a 1 cm border undocked.

  25. Sprinkle loaves with Zatar Mix and rolls with Nigella and/or Sesame seeds.

  26. Walk fingers under loaves and stretch lengthways to 35 cm, stretch rolls to form an oval shape and place onto a peel, or back onto trays if required.

  27. Load loaves immediately into preheated oven, and bake directly on stone or ceramic tile floor where possible, and steam for 3 -5 seconds.

  28. Bake at 250°C for 15 minutes (Turkish) or 12 minutes (Pide). N.B, Loaves and rolls should have a light golden crust, allowing bread to be toasted in a sandwich press without burning.

  29. Loaves and rolls may be left to cool on trays to soften base crust.

  • Sourdough Breads
  • Bake for 12-15 minutes


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