- 350 gr multi-purpose wheat flour (high protein value)
- 90 ml milk (full fat)
- 20 ml extra virgin olive oil
- 1 cup of water (for consistency of the dough)
- 10 gr salt
- 2 gr fresh bakers yeast
- 150 gr additional yeast starter or 25 gr fresh yeast,
- Bamboo proofing Basket
- Razor blade (to score bread)
- Bawl for kneading
- Sourdough starter
- Dough scraper
What is Hydration (Polishing)?
Hydration means the liquid contained in the dough for bread making. In bread making, we will briefly explain the delayed fermentation in two parts and what the liquid level means. The more fluid the dough contains and the slower its fermentation occurs, the gluten bonds in the bread begin to form more smoothly and the wonderful perforated structure in your bread will be formed.
Hand Kneading Process
- If you are going to do the process with Mixer, continue below.
- Add 90ml of milk in a small bowl, then add fresh yeast, mix with a wooden spoon and leave for 15 minutes.
- In a large container, add 150gr sourdough, 90ml milk, 20ml oil.
- Then add 350gr of flour and add 10g of salt on the flour.
- While mixing the dough, first, with the help of a fork, mix until the dough is collected and then peel the fork.
- After the dough is collected, you can start kneading with your hand.
- If the dough was too dry, you can add a spoonful of water and loosen it, or if it is runny and sticky, you can add and collect the flour little by little.
- It is very important to run the dough, knead your dough with extension and pull for 9-10 minutes.
- As you knead, the gluten in the flour is released and air pockets are formed while your bread is fermented.
- In addition, gluten must be exposed for a crispy crust and perforated bread.
- A smooth, homogeneous dough that does not stick to the hand must have formed. Now turn the dough into a smooth ball.
- Place the flour on the counter you sprinkle, sprinkle with a little flour, close the dough bowl and ferment for 1 hour.
First Folding and Second Fermentation
- After the fermentation process for one hour, proceed to folding the bread.
- Take the gas of the dough by pressing it lightly and open it in a rectangular form.
- Fold in by pulling on the cross ends.
- Starting from the top, fold the dough inward and turn it into a smooth ball.
- Then, sprinkle flour on the counter and take the mixing bowl on it and ferment for another 1 hour.
Second Fold Final Fermentation
- After the second hour, we will do the last folding.
- Similarly, roll out the dough without pressing it lightly on the counter.
- Fold inwardly from the diagonal ends inward.
- Then roll the dough into a ball and place it on the tray with greaseproof paper, with the proper part up.
- Sprinkle flour with a strainer and let it rest a little above room temperature for about 1 hour.
Shaping & Baking
- Preheat your oven to 220°C.
- Check your bread before giving it in the oven. It must have increased to 1.5 - 2 times.
- Making a cut to the bread allows it to burst properly while cooking, if you do not cut it, it will explode from different places and look bad.
- Using a clean razor blade or a very sharp blade, make cuts at a time, not to exceed 1cm depth.
- Steaming is essential for a crispy crust, so if you don't have a steam oven, put 1 cup of water under the oven in a bowl.
- After placing your bread in the oven, bring it to 200°C and bake for 28-30 minutes.
- After 20 minutes, turn your bread over and bake the bottom.
- Make a click test, click your bread, hit it, if there is a full sound, your bread is baked.
- Bon Appetit!