March 2, 2023 - 1:20pm
Turkish Bread
I am trying to recreate a bread that is popular in German and was introduced by Turkish bakers and featured in the following video:
https://youtu.be/vlBApph2wqw?t=376
The report mentions only that wheat flour, water, oil and yeast are used for the dough.
The bakers seems to be able to push down on the dough without deflating it at the end, but how?
Share
You can't see it from that angle, but he is pushing in his finger tips, spaced apart. This is like "docking" the dough. It produces the dimples on the final product. It breaks up large bubbles and stops the loaf from rising like a a dome, but keeps the risen texture.
as an ingredient. Don't forget it. :). Look carefully at the video. Before he jabs his fingers into the flat shaped and flattened bread, the surface is shiny like it was sprayed or brushed with oil. Could even be a flavoured oil. Watch the film without sound, you may pick up more tips.
Time is given to rise again after docking with fingers.