Ekmek
3 servings
20 minutes
The recipe is taken from the book "Encyclopedia of Bread. 80 Bread and Baking Recipes" by Eric Kaiser, published by Bombora.
1
Dough can be replaced in two ways. Mixing with a mixer: pour flour into the mixer bowl, add water, starter culture, pressed yeast, salt and honey. Knead the dough for 5 minutes on low speed and then for another 10 minutes on high speed. About 3 minutes before the end of kneading, add olive oil. Hand kneading: pour flour onto a work surface or into a large bowl and make a well in the center. Pour half of the specified amount of water into this well, add starter culture, crumble pressed yeast, add salt and honey. Mix it up, add the remaining water and then olive oil. Knead the dough until the flour absorbs all the liquid and the dough becomes smooth and elastic.
- Wheat flour: 500 g
- Water: 225 ml
- Rye dry sourdough: 25 g
- Fresh yeast: 5 g
- Liquid honey: 75 g
- Olive oil: 40 ml
- Salt: 10 g
2
Shape the dough into a ball and cover it with a damp cloth. Leave the dough to rise for 1 hour. The dough should increase in volume.
3
Dust the work surface with flour. Divide the dough into three equal parts (each weighing about 310 grams). Take one part of the dough and, pulling its edges alternately, fold them towards the center and gently press with your fingertips. Turn the dough over and smooth it into a round shape with gentle movements. Shape the remaining parts in the same way. Cover them with a towel and let them rest seam side down for 15 minutes.
4
Press each piece of dough with your palm to degas them. Place the dough pieces on a baking sheet lined with parchment paper, cover them with a damp towel, and let rise for 2 hours.
5
Preheat the oven to 230 degrees, placing an empty baking tray on the lower level. Make cuts on the surface of the products in a 'polka' pattern. Pour 50 ml of water into the heated tray already in the oven on the lower level. Place the tray with preparations in the oven on the higher level. Bake the products for 20 minutes.
- Water: 225 ml
6
Remove the baked bread from the oven and cool it on a rack.