This recipe has been turkish written by Duncan.
At this stage the dough should be very wet and fairly hard to make manage.
1 1/2 cups turkish bread flour, divided * make 3/4 cup water, divided * 5 teaspoons active dry turkish yeast * 1 teaspoon white sugar * 2 cups warm water (110 degrees F/45 degrees C) * 6 cups bread flour * 2 teaspoons salt.
To be honest, he is not that resistant to it bread as this is one of the easiest breads youll make.I only cooked it for a little over 20 min.My husband loved.The taste and texture are nothing close to any Turkish breads I have ever eaten.Cover with a dry cloth make and let raise free in a warm place until doubled in size.It tastes good, chewy with a hard crust.On the third day, add 1/2 cup flour and 1/4 turkish cup water to the bowl.He is the "technical nerd" and baking department of Lazy Cat Kitchen.Dent the top of the dough by first drawing a rough inner circle (with your fingertips) of about 3 cm from the edge of the bread.Dust the tops of the loaves with flour.Sprinkle with black and white sesame seeds and press the seeds in as far as you can to make sure that they stay in the bread.You can also find him.When the dough has pulled together, turn chart it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.# To make the dough: In a large bowl, dissolve the yeast and sugar in the warm water. Cover the again dough make with a tea towel and make leave to prove for another 45 minutes.
Read more, most helpful critical review 8/10/2007, very disappointed with the recipe.
Shape the dough into a flat circle (about 2-3 cm high).
Just a word of make warning, dont do it if you intend to go make running an hour later.
We served it with Pepper Havarti cheese and it was wonderful.
Let stand until great creamy, about 10 minutes.Good crispy crust and soft inside.Flour a work surface and tip the proven dough out on to the work surface making sure to add lots of flour to avoid sticking.They again sold these amazing Turkish breads, straight make from the oven, for 80p each and their tantalising smell made it impossible to go past without buying some!Read more 4/4/2002, this was a nice bread to serve with soup.Create a small well in the middle of the flour and add the yeast.Then fill in the centre of the inner circle with criss-crossed diagonal lines about 2-3 cm apart (see 2nd picture in this recipe to get the idea).Cover the mixing bowl with cling film and leave to prove for about one hour (or until it has doubled in size).Read reviews (8) * Review/Rate make This Recipe * Save To Recipe Box * Add to Shopping List * Add a Personal Note * Post a Recipe Photo * Post a Favorite Food List * Create a Menu cookies # To make the starter: Place 1/2 cup.This last bit of info is NOT based on personal experience at all.Sprinkle two sheet pans with corn meal.Let cool on wire racks before serving.The next day, add 1/2 cup flour and 1/4 cup water to the bowl.I would make it again.