- 2 1/2 cups (400g) einkorn flour (sifted)
- 1/2 cup (100g) all-purpose flour (sifted)
- 75g sourdough, made from siyez-einkorn flour
- 1 1/2 cups of water (370 ml) at room temperature
- 12g sea salt
- 1/2 teaspoon (2g) sour dry yeast
- 2 tablespoons of extra virgin olive oil
Siyez Sour Yeast
- 200g black powder (sifted)
- 50g organic white flour
- 25g multigrain flour
- 260ml warm water (approx. 30°C)
- 1/3 teaspoon (0.5g) sour dry yeast
The longer you rest your bread with cold resting, the yeast will consume gluten and you will get a light bread with a unique flavor.Quick Culinary Tips
What is Siyez Flour?
Siyez wheat, which grows in the districts of Kastamonu Seyildi, İhsangazi and Devrekani, is genetically stated to be the world’s first 14 chromosome wheat variety. Siyez wheat, whose history dates back about 10 thousand years and grown in mountainous lands, is considered as the ancestor of today’s wheat. But; The cultivation area of einkorn, which has a different structure from durum and common wheat, is decreasing day by day due to its low yield and husked structure.
Siyez wheat is an agricultural product that continues to be produced genetically unchanged for 10 thousand years. It’s worth mentioning this kind in Turkey and the world that it has a significant share of the organic market. Siyez variety started to be used for promotional purposes for the first time in bread making.
Since the taste and fiber content of the bread made from Siyez wheat is quite high, it has an important share in the organic food sector.
Selection of Siyez Flour
Siyez flour has a creamy color and easily clumped structure, which indicates that there is plenty of natural oil in it. The flour obtained when the grain is ground is 100% whole grain flour.
Siyez flour also contains gluten but is much less than normal wheat. Siyez’s gluten protein chains are much shorter, so you can get einkorn flour more like a cake than a normal bread. Therefore, to create air chambers with gluten, some amount of gluten must be mixed with flour.
When you mix Siyez flour with water, you will notice that it has a silky, smooth texture. It tends to crumble easily, feels sticky and makes mixing by hand a little difficult. In addition, we can say that he is very picky about hydration: When you knead the dough too much, it can become unusable.
How to Make Sour Yeast from Siyez Flour
- Add the siyez-einkorn flour and sourdough ingredients into the glass jar and mix well with a wooden spoon until it becomes a slurry.
- Cover the bowl with a cheesecloth or a clean air-permeable hair cap and place it in a warm part of your kitchen. Take it to rest for 1-2 days without touching it.
- To follow the development, attach a rubber band around the jar and bring it to the line of the slurry.
- The yeast will start to bubble and its size should increase up to 2 times a small amount. As you add dry yeast, it will ferment faster.
- Then remove the cheesecloth and close the lid of the container and let it rest in the refrigerator for 3 days.
- Since the yeast is alive, you have to feed it. For this, pour half of the yeast once a week and add water and einkorn flour and organic flour mixture at the same rate and mix.
- If you cannot maintain it for a long time, it will be good to increase the mixture a little more and add an extra spoon of flower honey into the slurry.
To understand that the yeast is ready, after taking it out of the fridge, your yeast will begin to multiply when it reaches room temperature, and this will be visible with the formation of bubbles. If your dough is doubling at room temperature, your yeast is active. You can use it for making bread.
Making Bread Dough from Siyez Flour Directions
- To prepare the bread mix, first mix all the dry ingredients in a bowl.
- Then bring your siyez sourdough to room temperature to activate it. If the yeast is doubled and you observe bubbles, it means it is active.
- Add the liquids and active sour yeast to your mixing bowl.
- Start mixing by adding more than half of the dry mixture first. After the dough becomes thick, add the remaining mixture and mix in the mixer for 8-9 minutes by hand or with a dough spiral.
- Roll the prepared dough into a ball and place it on your counter by sprinkling flour, close the mixing bowl or leave it to ferment for 50 minutes with a cling film.
- After doubling the dough, make the first quenching process and fold it in a square form on your counter.
- For the final leavening, flour your yeast basket completely by sprinkling flour so that it does not stick. Notches around the basket will trap the flour.
- After folding your bread, place it so that its smooth surface is under the basket.
- Place a clean cloth on it for 1-1.5 hours and leave it to ferment.
- Heat your oven to 200 ° C
- If possible, on a baking stone or with a cast iron lid. Take your bread in a bread pot, make a 2-3 cm deep slit on it with a sharp knife or razor in one motion and bake for 35-45 minutes. Enjoy!