Recipesfull introduces to you: Sourdough Bread Recipes. (Ekmek Turkish Bread Recipe). Ekmek is a light and slightly sour flatbread that tastes wonderful with Havarti cheese. It uses a starter which ferments for 4 days. I recommend using a pizza stone to bake the loaves on. If you've no pizza stone, cookie sheets will work also. The recipe seems complicated, but it's a lot easier than it appears.
1 ½ cups bread flour
divided
¾ cup water
5 teaspoons active dry yeast
1 teaspoon white sugar
2 cups warm water (110 degrees F/45 degrees C)
6 cups bread flour
2 teaspoons salt
Bread
Directions
To make the starter: Place 1/2 cup flour and 1/4 cup water in a coverable bowl; stir well. Cover and let sit at room temperature overnight. The next day add 1/2 cup flour and 1/4 cup water to the bowl. Cover and let sit at room temperature overnight. On the third day add 1/2 cup flour and 1/4 cup water to the bowl. Cover and let sit at room temperature overnight.
To make the dough: In a large bowl dissolve the yeast and sugar in the warm water. Let stand until creamy about 10 minutes.
Break the starter into small pieces and add it to the yeast mixture. Stir in 4 cups of flour and the salt. Stir in the remaining flour 1/2 cup at a time beating well after each addition. When the dough has pulled together turn it out onto a lightly floured surface and knead until smooth and elastic about 8 minutes. Sprinkle a little flour over the dough and then cover it with a dry cloth. Let it raise until double in size.
Put the dough back onto a lightly floured work surface and punch out the air. Divide the dough in half and knead each piece for 2 to 3 minutes. Shape each piece into a tight oval loaf. Sprinkle two sheet pans with corn meal. Roll and stretch two loaf until they are 15x12 inch ovals. Dust the tops of the loaves with flour. Cover with a dry cloth and let raise in a warm place until doubled in size. Meanwhile preheat oven to 425 degrees F (220 degrees C).
Bake in preheated oven for 30 to 40 minutes. Mist with water 3 times in the first 15 minutes. Loaves are done when their bottoms sound hollow when tapped. Let cool on wire racks before serving.
Nutritional Information
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Cream Cheese Danish Coffeecake
Christmas Strawberry Bread
Sugar and Spice Muffins
Apple Strudel Muffins
Cheesy Italian Bread Wedges
Brunch Cream Cheese Muffins
Quick Sourdough Bread
High Rise Dinner Rolls
Bobra's Banana Bread
Swedish Limpa Rye Bread
Poppy Seed and Banana Muffins
Bumbleberry Muffins
Best Ever Caramel Rolls
Babka I
Mini Pumpkin Muffins with Orange Drizzle
County Fair Style Kool-Aid Drop Doughnuts
French Baguettes
Sunflower Almond Wheat Bread
Easy Cinnamon Rolls
Pineapple Tangerine Bread
Pepper Bread
Perfect Gluten-Free Artisan Bread
Thin-Crust Fathead Pizza Dough
Torrejon Oatmeal Bread