The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Improving this recipe for Turkish pide

hominamad's picture

Improving this recipe for Turkish pide

Hi - I was wondering if someone could take a look at this recipe and help me figure out what's going on here.

This is a recipe I found online while searching for recipes for Turkish ramazan pide bread. It's a type of flat bread, but not nearly as flat as what you find in the US labeled as "pita" bread.

All the recipes I found online had wildly different hydrations, but one thing they all had in common was that the liquid in the dough was either part or all milk.

I don't know how I settled on this one but it actually came out quite good! I just don't understand - the hydration level of this recipe seems wildly high? I used a stand mixer on high to knead the dough for about 12 minutes and it was still extremely wet and hard to work with. I did add a bit more flour because it just didn't seem right.

The loaves came out good but I'm looking for tips of how I could make it even better. I'm also looking for some general analysis of this recipe, what the milk does, etc. I am a beginner when it comes to bread. Another thing - this recipe had no salt. I added 2 tsp of salt but think maybe a bit more would be even beter.

1 3/4 cups whole milk
1 package active dry yeast (2 teaspoons)
1 tablespoon sugar
3 1/2 cups bread flour (1 pound)
1 tablespoon olive oil

carltonb's picture

On page 228 of On Baking 3rd ed, they provide a formula this bread.

Maybe this will help.


Carlton Brooks CCE, CEPC