|Ekmek Turkish Bread|
"Ekmek is a mild and barely bitter flatbread that tastes excellent with Havarti cheese. It uses a starter which ferments for 4 days. I propose the use of a pizza stone to bake the loaves on. If you've no pizza stone, cookie sheets will paintings also. The recipe seems complicated, however it's plenty less difficult than it appears."
- 1 1/2 cups bread flour, divided
- 3/four cup water, divided
- 5 teaspoons lively dry yeast
- 1 teaspoon white sugar
- 2 cups heat water (110 tiers F/45 stages C)
- 6 cups bread flour
- 2 teaspoons salt
|Prep : 1H||Cook : 12M||Ready in : P4D|
- To make the starter: Place half cup flour and 1/4 cup water in a coverable bowl; stir properly. Cover and permit sit down at room temperature in a single day. The next day, upload half of cup flour and 1/4 cup water to the bowl. Cover and permit sit at room temperature in a single day. On the 1/3 day, add half cup flour and 1/4 cup water to the bowl. Cover and let sit down at room temperature in a single day.
- To make the dough: In a big bowl, dissolve the yeast and sugar inside the warm water. Let stand until creamy, about 10 minutes.
- Break the starter into small portions and upload it to the yeast aggregate. Stir in four cups of flour and the salt. Stir in the last flour, 1/2 cup at a time, beating nicely after every addition. When the dough has pulled together, flip it out onto a lightly floured floor and knead until smooth and elastic, approximately eight minutes. Sprinkle a touch flour over the dough and then cover it with a dry fabric. Let it improve until double in size.
- Put the dough back onto a gently floured paintings surface and punch out the air. Divide the dough in half of and knead every piece for 2 to a few mins. Shape every piece into a tight oval loaf. Sprinkle two sheet pans with corn meal. Roll and stretch two loaf till they're 15x12 inch ovals. Dust the tops of the loaves with flour. Cover with a dry fabric and let improve in a heat place till doubled in length. Meanwhile, preheat oven to 425 levels F (220 degrees C).
- Bake in preheated oven for 30 to 40 mins. Mist with water three instances in the first 15 minutes. Loaves are done when their bottoms sound hole while tapped. Let cool on wire racks earlier than serving.
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