Ingredients

  • 400 g syrup flour (sifted)
  • 100 g all-purpose flour (sifted)
  • 75 g sour sourdough (bkz.sourdough starter)
  • 370 ml of warm water (1.5 cups)
  • 15 g sea salt
  • 2 g instant dry yeast
  • 2 tablespoons of olive oil

Siyez Sour Yeast Starter

  • 200 gr siyez flour
  • 50 g organic white flour
  • 25 g multi-grain flour
  • 250 ml warm water
  • 1 g instant dry yeast

Siyez Sourdough Bread Recipe

1. Siyez Sourdough Starter

Mix all the sourdough ingredients with a wooden spoon in a large plastic covered bowl. Cover it with cheesecloth and leave it in a warm place in the kitchen for 1 day. Since we add 1 g instant yeast to speed up the fermentation, it will take shorter than normal fermentation. This fermentation time may vary depending on the ambient temperature. The yeast is ready for use when it reaches an average of 2-3 abdominals and you see blisters.

After using a part of yeast for bread, you can keep it in your fridge by adding the same amount of syrup flour and water, or pouring half of it in 1 week to feed your yeast.

Siyez Flour

2. Siyez Bread Recipe

To prepare the dough, take the sourdough, which you rest in the cupboard. Use the dough mixing apparatus in a mixer, add the water, dry yeast and flour, add the salt on the last flour. Mix the dough for 8 minutes. Stretch in a large container and rest outside for 1.5 - 2 hours. The dough will be doubled.

After 2 hours, put your dough on the counter where you sprinkle flour. Put the yeast on the counter by scraping the sides of the container with a spatula that you have floured without extinguishing the bubbles in the dough. Lightly press the dough and fold it into the form of the basket you will use for the final fermentation. Add the flour folded to the top of the basket you sprinkled with (the parts that look distorted should remain under the bread when the basket is turned over).

Folding Dough

Rising Dough

3. Last Rising & Baking

In this way, rest for 1-1.5 hours in the basket, on which you cover a clean cloth. It happened if the dough was carrying lightly out of the basket. Preheat the oven to 200 ° C. Another trick that is valid in every bread making here is to make a nice crust to the bread. For this, the water you put in the oven in a container will create a nice steam, which will create a nice crust outside the bread.

When baking bread, it is a good idea to use a glazed stone to cook it evenly. Instead of pizza stone, a cast pot will do the same. Cook until the bread is browned for 35-45 minutes. If your bread turns puffy and you click it with your finger to see if it is cooked, it means it is cooked. Bon Appetit!