I love all things yeast. And Turkish bread has been on my hit list for a while. The Insider Club is the catalyst behind me getting a lot of things done I am happy to say, and although this recipe has been on my site for a while, this is a re-jigged version, all good to go, and soooo yummy. Really.
The starter really helps with the flavour. You will love this recipe. Go ahead. Begin now!
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Need
-
Starter
- 100 Grams bakers or strong flour
- 100 Grams water
- 30 Grams Yeast-fresh or 2 tsp dried
-
Remaining Dough
- 30 Grams Yeast-fresh
- 2 Teaspoons coconut sugar
- 130 Grams milk
- 480 Grams bakers or strong flour plus some more
- 200 Grams water
- 2 Teaspoons pink salt flakes BUY
- A few nigella seeds or black sesame seeds
Do
- 1
Place starter ingredients into Thermomix bowl and mix 20 sec/speed 5.
- 2
Place into glass or ceramic bowl, cover loosely and leave in warm place for 36 hours.
- 3
Place starter (which should be bubbly) into 40ºC oven and allow to improve for around an hour before using.
- 4
Place yeast, sugar and milk into Thermomix bowl and heat 1 min/37ºC/speed 1.
- 5
Add remaining ingredients, including starter and blend 5 sec/speed 5.
- 6
Knead 2 min/Interval The dough will be very sticky.
- 7
Turn out onto Bread Mat and roll dough around on mat until it forms a ball.
- 8
Wrap and allow to double (preferably in 40ºC oven).
- 9
Roll dough out on Bread Mat into large rectangle and push into shape by hand. Place on large baking tray, (on Bread Mat) mist with a water spray and sprinkle with Nigella seeds before returning to 40ºC oven and allowing to rise for another 10 minutes.
- 10
Turn oven up to 220ºC and cook for 15-20 minutes. Mist with water spray a few times throughout the cooking time.
- 11
This makes one large loaf or about 6 Turkish Bread rolls.
