Ekmek
Baking and Desserts | Turkish cuisine
⏳ Time
20 minutes 10 minutes
🥕 Ingredients
7
🍽️ Servings
3
Description
For the ekmek with dried strawberries: add 190 grams of dried strawberries (20% of the dough weight) at the end of the kneading process. Make a scoring pattern on the surface of the dough pieces in the style of a 'pinwheel' (with squares across the entire top surface of the bread). For the ekmek with black sesame: once the pieces of dough are shaped, sprinkle black sesame seeds on the work surface. Moisten the top of the dough pieces with water using a spray bottle or a pastry brush. Place them, moist side down, onto the sesame seeds. Then transfer the pieces onto a baking sheet lined with parchment paper. Make a cross-shaped score on their surface.
Ingredients
- Wheat Flour - 17.6 oz
- Water - 7 fl oz
- Rye dry sourdough starter - 0.9 oz
- Dry yeast - 0.2 oz
- Honey - 2.6 oz
- Olive Oil - 1 fl oz
- Salt - 0.4 oz
Step by Step guide
Step 1
You can knead the dough in two ways, depending on your choice. Mixing with a mixer: pour the flour into the mixing bowl, add water, sourdough starter, crumbled yeast, salt, and honey. Knead the dough for 5 minutes on low speed, then for another 10 minutes on high speed. About 3 minutes before the end of kneading, add olive oil. Kneading by hand: pour the flour onto a clean 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 the sourdough starter, crumble the yeast, add salt and honey. Mix, then add the remaining water, followed by the olive oil. Knead the dough until the flour has absorbed all the liquid and the dough becomes smooth and elastic.
Step 2
Shape the dough into a ball and cover it with a damp cloth. Let the dough rise for 1 hour. It should double in size.
Step 3
Dust the work surface with flour. Divide the dough into three equal parts (each weighing about 310 grams). Take one piece of dough and, pulling the edges alternately, fold them toward the center and gently press with your fingertips. Turn the dough over and use smoothing motions to shape it into a smooth ball. Shape the remaining pieces in the same way. Cover them with a towel and let them rest seam side down for 15 minutes.
Step 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 them rise for 2 hours.
Step 5
Preheat the oven to 446°F, placing an empty baking tray on the lower rack. Make shallow cuts on the surface of the dough in a 'polka' pattern. Pour 50 ml of water into the preheated tray that is already in the oven on the lower rack. Place the tray with the prepared dough on the rack above. Bake the items for 20 minutes.
Step 6
Once the bread is baked, remove it from the oven and let it cool on a wire rack.
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