Turkish bread

I had a nice baking weekend.

I visited my friend's place, and I had small bread making class there.

We made Melon pan. It was my Japanese friend's request.

 My friends and kids enjoyed fun baking.


And I made Turkish bread. It is also called Turkish ''pide''. I was wondering what is ''pide''.
Is it word for bread in Turkish? No, bread is ''ekmek''.
I found it out, ''pide'' means ''pizza'' !!!!! It sounds similar word. Now, it is connected.

Turkish pide is traditionally cooked in hot cray ovens. It makes crispy crust and chewy crumb.
But of  course, it is rarely to be in home kitchen. Use oven with high temperature, instead of the cray oven.

Turkish bread 

Final dough

100g mature 100% hydration sourdough starter

250g high grade flour

6g Salt

20g Olive oil

150cc water

Topping

Egg wash

Olive oil

White sesame seeds

Black sesame seeds

1. In a mixing bowl, combine the final dough ingredients. Knead it with dough hook for 8 minutes at low speed.Then kneed it for 3 minutes at high speed.

2. Put the dough into the lightly oiled container with cover. Let it proof for 6 - 8 hours until it becomes double size. . Fold it every 1 hour for 3 times.

3.  Prepare baking paper on the baking tray.
 Pour the dough on the floured counter. Shape it into rectangle gently. Transfer it on the baking tray.

4. Proof it for 40 minutes at warm place.

5. Preheat oven at 230℃.

6. Brush egg wash and olive oil on top.

Sprinkle white and black sesame on top. Poke it with your fingers.

7. Bake it at 220℃　for 18-20 minutes until it becomes golden brown.

8. Cool it down.

It is placed at Yeastspotting.