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Turkish Ekmek Bread

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PREP TIME
60 min
COOKING TIME
30 min
TOTAL TIME
5970 min
SERVINGS
12 servings
Dinner Turkish
Turkish Ekmek Bread
Ingredients
  • 1 1/2 cups bread flour, divided
  • 3/4 cup water, divided
  • 5 teaspoons active dry yeast
  • 1 teaspoon white sugar
  • 2 cups warm water (110 degrees F/45 degrees C)
  • 6 cups bread flour
  • 2 teaspoons salt
Instructions
1
To initiate the starter preparation, combine 1/2 cup of flour with 1/4 cup of water in a bowl equipped with a lid; thoroughly mix the ingredients. Cover the bowl and allow it to rest at room temperature overnight. The following day, repeat the process by adding another 1/2 cup of flour and 1/4 cup of water to the bowl. Continue this cycle for two more nights, with each day concluding with a resting period at room temperature.
2
To create the dough, combine yeast and sugar in warm water within a large bowl. Allow the mixture to become smooth and creamy, taking approximately 10 minutes. Next, break the starter into smaller pieces and incorporate them into the yeast mixture. Then, add 4 cups of flour and salt to the bowl; continue adding the remaining 1/2 cup of flour, one portion at a time, ensuring each addition is thoroughly incorporated. Once the dough has come together and exhibits a cohesive texture, transfer it to a lightly dusted surface for kneading. Continue kneading until the dough has achieved a smooth and elastic consistency, approximately 8 minutes later.
3
Following the kneading process, sprinkle a small amount of flour over the dough and cover it with a dry cloth. Allow the dough to rise until it has doubled in size.
4
Subsequently, return the dough to a lightly dusted work surface and punch out any air pockets. Divide the dough into two equal portions, then knead each portion for 2 to 3 minutes. Shape each piece into a tight oval loaf, approximately the same size as an oval.
5
Sprinkle two sheet pans with cornmeal and roll out each loaf until it reaches a 15x12-inch oval shape. Lightly dust the tops of the loaves with flour and cover them with a dry cloth, allowing them to rise in a warm environment until they have doubled in size.
6
Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Bake the loaves in the preheated oven for 30 to 40 minutes, misting them with water three times during the first 15 minutes of baking. The loaves are done when their bottoms produce a hollow sound upon tapping.