Turkish Bread
Turkish-style long loaf bread made using the sponge (pre-ferment) method
Ingredients
Bread flour (high-gluten flour)
350g
Cake flour (low-gluten flour)
150g
Fine granulated sugar
27g
Instant dry yeast
10g
Water
275g
Olive oil
50g
All-purpose flour (for dusting surface)
As needed
Instructions
1
Mixing
Mix all ingredient A using the sponge (zhongzhong) method until the gluten is well-developed.
2
Fermentation
After fermenting for 60 minutes, divide the dough into 2 pieces (each about 430g).
3
Shaping
Gently stretch the dough by hand into two 50cm-long pieces, then press out the air by hand, gently roll and press into long strips, and place on a baking tray.
4
Final Proofing
When the dough has risen to 3 times its original volume (about 50 minutes), sift all-purpose flour over the dough and cut each piece into 8 segments (each about 7cm).
5
Baking
Bake at 190°C top heat / 190°C bottom heat for about 25 minutes.
