Turkish Bread 1
Ingredients
| Weight/ Volume |
Ingredients | Volumetric Measure |
|---|---|---|
| 1,000 g | Laucke Wallaby Flour | 6¼ cups |
| 60 g | Edible Oil | ¼ cup |
| 5 g | Wallaby Improver | 1 tsp |
| 25 g | Salt | 4 tsp |
| 10 g | Yeast, dried | 3⅓ tsp |
| 10 g | Sugar | ¾ tbsp |
| 800 g | Water | 3⅕ cups |
Method
Preheat oven to 265°C (fan forced) or 250°C (conventional).
Mix until well developed.
Rest dough for 30 minutes, do not knock back.
For a large loaf scale at 500 grams and stretch into a rectangle shape.
After proof, flatten dough pieces with hands and push finger tips deep into the dough so you nearly push it through the table.
Egg wash, and sprinkle with nigella seeds (tastes like cumin or caraway available at Chinese grocery shops.).
Fan Forced oven 265°C for 25 minutes.
Non fan forced oven 250°C for 25 minutes.
