Turkish Bread

Ingredients

500g Laucke Wallaby Flour
4gms Laucke Bakers Yeast
10g Salt
360ml Water

Method

1. Mix all the ingredients together to make a dough using tepid water. MIXING AND KNEADING
2. This is a wet (slack) dough so do not attempt to get all of the water in the dough at once. Place 320mls in the mixer straight up and then gradually add the rest of the water when the dough has picked up in the mixer. Add the remaining water in two portions
3. NOTE If using a Bread Machine the dough should be removed from the machine after approximately half of the first kneading stage
4. Let dough stand, covered to prevent drafts and skinning for 45 minutes. PROOFING
5. Perform a lift and fold to strengthen the dough and encourage yeast activity. To do this fold it like an envelope, bringing all four sides over the centre of the dough. The dough is once again covered and allowed to rest for a further 30 minutes
6. Tip the dough out on to a well floured bench. Scale (cut) the dough into 200gm pieces and gently round the dough into balls. Cover and rest the dough for 15mins to relax. “Dock” or place deep indents with your fingertips all over the dough piece. Holding the dough at opposite ends, lengthen it so it becomes a long oblong shape. Egg wash and sprinkle with nigella seeds if you wish. Allow 10 to 15minutes to recover
7. Bake until golden brown. For a soft bread, bake for 8 – 9 minutes at 250 to 270°C
8. For harder crusted bread, bake 14 – 16 minutes at 220 - 230°C
9. Remove from oven and allow to cool on a wire rack before serving.

HINT
For a thicker chewier crust bake without steam, for a thinner crispier crust bread bake with steam.