Crispy Pointed Bread
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 12 hrs 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g flour, 550 he
- 150 ml water
- 10 g yeast
- 350 g flour, 550 he
- 20 g mashed potatoes powder
- 5 g malt coffee or bakin malt
- 12 g salt
- 20 g olive oil
- 140 ml water
- Sesame seeds, poppy seeds and cumin seeds
Print Recipe
Pin Recipe Instructions
- Here is a recipe for a very crispy pointed bread like the shape made in Turkey, but with Turkish bread it is very crispy and has (I have now learned from Alberto) a fluffy curl.
- Mix the first three ingredients into a pre-dough, which is similar to crepe dough. This pre-dough is left alone for 12 hours, but at least two hours. The longer you let the pre-dough rest, the more aromatic the bread will be afterwards. If necessary, you can leave the pre-dough to stand longer.
- Now the pre-dough with all the remaining ingredients (except the seeds) is processed into a soft, supple dough, which takes about 10 minutes in the food processor. The dough should climb up the dough hook.
- This dough is now left alone for half an hour. Now fold the dough several times towards the middle and knead it once with your hands. The dough is soft but does not run. And again you leave him alone for half an hour.
- Now you grind a long bread from the dough, take both ends in both hands and pull the tips forward. With wet hands you go over the whole bread once and sprinkle it with the seeds, then cut a slit through the middle.
- The oven is preheated to 250 ° C, during which time the bread is allowed to rise again.
- The bread is baked at 250 ° C, steamed three times and then after 15 minutes you switch the oven to 200 ° C and let the bread bake for another 25 minutes.
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