Traditional Turkish Bread Varieties How To Make Natural Sourdough Breads Bread Recipe

Don't keep yourself thinking If I had warm water , then it's gonna be quicker .

It will , but to the detriment of the flavour .

So the longer you prove a loaf , the better it is .

Add the water a little at a time and feel the mixture as it comes together .

I'm looking for a soft , sticky dough , and you can feel how soft that dough is .

It's a lot stickier than I thought it would be like .

When I do , I tend to put loads of flour on it .

And I think that's yeah .

Most people make that fatal error , actually .

So what I'm gonna do is pop that onto a bench and use as opposed to flour on the bench .

I'm gonna use olive oil .

Olive oil is good for basically keeping your bench nice and tidy .

No , you need it in .

Are you ar ?

Are you arguing me already ?

Right .

You've got your dough here .

Just fold it around and then begin to manipulate this into one ball .

It's time for the students to focus on my kneading technique .

51.48 --> 135.88

आॅल मिक्सिंग ऍम ऍम हाँ फॅर कमाना यार ।

197.9 --> 374.74

All right , so all I'm doing is heel of the palm fingers holding the base slightly .

Just so I've got some resistance and you can see even after a couple of turns , because once you've rolled it up , you're turning it a quarter rolling up , turning it .

You can see how smooth that is .

Now hope you're concentrating at home , see how smooth that is .

Now you pop it in and just manipulate it .

I give it to my boy , you know , he's He's 12 now and he enjoys doing this .

If you've got several kids , split it up and give it to them to let them play with it and then just bring it all together .

In fact , they do the job for you .

If you're feeling that , just pass it around .

Stretch it .

You feel the elasticity in there already .

Is there like No , don't don't turn it , so you'll turn it as well .

Just keep it in one place .

Just fold it up .

Kate's nearly got it .

What about Kim ?

You're going this way .

I'll do it slowly .

OK , so one was one one , and then back back .

Russell's got it now for Patrick's turn .

Yeah , so the idea is to have the crease , then towards you .

OK , that's it .

You see , you're making sure that every piece is getting done .

Well done .

So once you've done this and to be honest , we've been doing this for hours .

You can see it goes nice and smooth , and it actually it's got no brakes in it , so it's nice and smooth .

Top .

Now put the dough away to prove until it's at least doubled in size .

You end up with a dough like this .

Right now , that's light .

It's got air in it already .

Right ?

While you open that up , you can see the strands .

That's the gluten .

That's the gluten that's been formed .

So what you end up with is a dough that's it's got air in it and you need to smack that air out of it .

Why do you punch the air out of it ?

You're making an even structure in the loaf , so otherwise , you have a big , little small , but and it it it look looks irregular .

So you flatten it all down at this stage , and then using your thumb and your fingers and your heel of your palm , you roll it up .

OK , now you end up with one scene down the middle like that .

That's key if you're gonna do a tin not just going in a tin like that , seam side down .

But because you're making a blue , you need to tighten or sharpen around those ends off right ?

Let's see how my students do .

The key thing when shaping a bloomer is to have the crease of the dough underneath and to fold in the ends .

So the round that's the classic bloomer shape .

Then again , you need to leave it to double in size .

You've knocked the air out of your out of the dough , but now you need to put the air back in .

This one has now rested and doubled in size , and the yeast has been busy filling the dough with air , and you can see that it's risen and like a bubble .

If it's been needed properly and shaped properly , then as it proves , it proves that way and not that way .

And so you end up with something that's light airy .

Here's a top tip .

Spray a little water over the surface .

It will help with the shine , dust it with flour and rub it all over .

This is what gives the bloomer its classic rustic look .

Now , using a short serrated knife , cut on an angle across the loaf , nice and deep to give it a classic bloomer look and you can see it's got tension in the loaf , so when you cut it , it opens up .

You see it just opens up slightly as that goes into the oven , because you've got the flour on the top and you've got no flour in the middle .

The distinction between the the top of the mountains and the valleys , if you like , will be strong and it will look very attractive .

Bake the loaf at 200 degrees Celsius for 25 minutes , then drop the oven to 100 and 80 degrees and bake for a further 15 .

Make sure you have a tray of water below the loaf to create steam .

Now what's gonna happen is that will now begin to cook .

The steam will evaporate and coat the top of the bread with a lovely crispy shine .

Our classic white blue malos have baked and are looking promising .

They look interesting and really nice .

There's big differences in how they look first .

Patrick's Loaf .

You see the bubbles on here .

That's an indication that there's water in the oven when you see , but it's a good thing moving on to this one .

Russell .

Is this yours ?

That's mine .

It's got a nice It's got a nice feel to it .

Yeah , that's a nice looking loaf .

It's chewy .