lockdown has thrown some challenges our way along with staff shortages, it has left us with the difficult decision that we need to stop delivering on Sundays for the short term.
1280g x Baking Flour
75g x Oil
12g x Dried Yeast
25g x Salt
25g x Sugar
950g x Chilled Water
This is my take on a favorite traditional style Turkish bread you can just bake this on it own or with the filling I generally do a mixture of Plain and stuffed I do find the combination of Blue Cheese Onion jam and Rosemary is absolutely wicked.
Mix Flour with Salt Sugar then add the water and oil together and slowly pour into the flour mixture before mixing add the yeast and then mix until a dough has formed turn out onto a floured Surface then kneed gently for 8 minutes or in a electric mixer mix on fast speed for 10 minutes. This is to develop the strength in the dough, then place in a oil bowl and then cover with cling film and allow to rest for 30 minutes in a warm place.
Once the dough has rested tip back on to the bench and fold all four sides of the dough back into the centre and return to the bowl and rest for another 20 minutes this is call knocking back and is a very important step has we are developing strength in the dough which will give you really great oven jump and also help the bread to hold it shape in the oven.
After the last rest period on a clean bench rub the surface of the bench with a little chilled water and tip the dough onto the bench and scale you piece at 180g to 190g and allow to sit for ten minutes then flatten the pieces to the desired shape add a good amount of blue Cheese, Onion jam and fresh rosemary and fold over to seal the ingredients inside. Brush the outside of the bread with egg wash and sprinkle with white and black sesame seeds.
Allow to rest and prove till the bread has risen by half then place in a Preheat oven at 200 degrees on fan bake then drop the oven to 180 degrees and bake for 12-15 minutes until golden brown and cooked.
Serve warm with your favorite olives and Olive oil or just on it own
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