Turkish Bread
A Turkish-style long loaf bread made using the sponge dough method
Story
Inspired by traditional Turkish baking, this elongated bread is crafted using the sponge dough technique to create a soft, airy interior and a lightly crisp exterior, making it a versatile option for pairing with dips, assembling sandwiches, or enjoying as a simple snack on its own.
Ingredients
high-gluten flour
350 g
low-gluten flour
150 g
fine sugar
27 g
quick-rise dry yeast
10 g
water
275 g
olive oil
50 g
medium-gluten flour (for dusting surface)
as needed
Instructions
1
Mixing
Make all ingredient A using the sponge method until the dough reaches the extended stage.
2
Fermentation
After 60 minutes of fermentation, divide the dough into 2 pieces (each approx. 430g).
3
Shaping
Gently pull the dough by hand to form two 50cm-long dough strips, then press out the air with your hands, gently roll and press into long strips, and place them on the baking tray.
4
Final fermentation
When the dough ferments to 3 times its original volume (approx. 50 minutes), sift medium-gluten flour over the dough, then cut each strip into 8 pieces (each approx. 7cm long).
5
Baking
Bake at 190°C top heat / 190°C bottom heat for approximately 25 minutes.
