I would be grateful if someone could supply me with a genuine Turkish Bread recipe. I have several but they all differ in ingredient ratios. I have heard of a recipe which included plain yoghurt - which sounds interesting, but probably not genuine.
I made ciabatta today, sourdough. And it came out a bit sour, for the first time with the starter I developed about 4 weeks ago.
Here's what I did.
I made a lot of very liquidy sponge, I guess you could call it a poolish, and left it out for the day, then refrigerated overnight.
This morning the poolish had some thin "hooch" type stuff in the bottom and I mixed it all in and used it all in the bread. I could tell it would be sour when I saw that.
I then made the dough quite liquidy. I used 1 cup of this very liquidy poolish to 3 cups flour. I use the food processor and I used enough added water to make sure it just barely formed a ball with a lot of dough trailing the ball.
I have been browsing a lot of pie, tart n stuffed pastry(is that what its called?????), puff pastry, ready roll dough etc. on the web most of them sweet n some with non-veg fillings. I am not well conversant with these food items and shall be thankfull if someone would take the time to elaborate these different preparations. Can some veg. stuffings be used? I feel so enveious when I see sweet pies filled with strawberries n other berries, n the WOW blue berry cream cheese braid by Floydm. There is no way I can find these berries locally n online order will be damn expensive.
Not an important question, but I was wondering why when checking to see if
a loaf is done, we rap the bottom of the loaf as opposed to the top, for
the hollow sound? I have done both and can't discern any difference.
In the book "The Bread Book" by Linda Collister and Anthony Blake, the first recipe in the book is for a basic half white flour and whole-wheat flour bread. It is baked free-form. One of the last steps says, after you finish shaping the loaf, to slash the dough and then let it rise. I have made this loaf a few times and although it tastes good, I was wondering if anyone knew how slashing it before rising affects it differently than slashing after rising. I was curious, as none of the other recipes in the book say to slash before, but alway after.
Well someone has gone and done it, given me half a loaf I can't eat but too good to give away. I hate to look a gift horse in the mouth so I'm off to bake a recycle loaf. It is an Austrian Rye (at least 70% rye) loaf rather flat, dense, lots of molasses flavor and way too much salt. The only way to enjoy eating it is to delute it. It is the only rye within a 100 mile radius, I'm sure, with the exception to the other loaf half. Will report back later.... All comments welcome. :) Mini Oven
I am making a whole wheat bread and after a day or more of storing when you open the container you are blasted with the aroma of alcohol. Also as the days pass the bread takes on the same type of flavor.
So I'm using the Basic Sourdough recipe in the BBA. I fed the starter two nights ago, made the dough last night and got a good first ferment out of it. The dough doubled in 4 hours. I knocked the dough down and shaped it into baguettes and boules, covered them with plastic wrap, and stuck them in the fridge overnight.
I took them out this morning and left them in my 75-80 degree kitchen. After 6 hours, they hadn't risen at all. They were still flat as pancakes.
When I baked them, I got a fair oven spring, but not enough to offset the lack of a secondary rise. The interior is dense and chewy.