Chickpea sourdough rolls/kumru/nohut ekmeği
The other day I saw pictures of something that I think is called kumru - a Turkish sandwich that uses a chickpea sourdough roll. I've spent a few days reading and translating Turkish recipes (including turning cup measurements into grams), and testing the recipes but it fails every time.
Does anyone have a good recipe for the rolls? Or if anyone can see where I'm going wrong, here's my recipe:
500mL boiled water
4 bay leaves
1/2 tsp black peppercorns
190g dried chickpeas, cracked
3tbsp bread flour
160g bread flour
575g bread flour
80g besan/chickpea/gram flour
2tbsp olive oil
Starter step: Sit aromatics in boiling water for 5 minutes. Remove aromatics. Shake the cracked chickpeas up with the flour and pour in the infused boiling water. Leave somewhere warm for 16 hours. The mixture will separate and create a yeasty foam on top.
Levain step: Strain off the chickpea mixture reserving the liquid. Mix liquid 160g of bread flour. Leave to triple in size somewhere warm. (4ish hours)
Dough step Mix in dough ingredients and knead for 10 minutes until smooth. Rest dough for 2 hours to double it size. Knock back, cut into 50g pieces, shape and proof for 20 minutes.
Bake at 190 for 10-15 minutes.
It's at the dough step everything seems to stop working. The dough doesn't rise, and even when shaped the rolls end-up shapeless and oozing out.
Can anyone set me straight?