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Sourdough Village Bread (Ozmen Sarısı Ekstra)

The concept of village bread is quite broad in Turkey. Home bread made in each village is called village bread, and the concept of village bread is generally used for large round breads made in bakeries. Each bakery makes its own village bread. Bread made from only wheat flour can be called village bread, as can bread made using different flours. The common feature is that it is round and its appearance is not very regular. Village bread, which is preferably prepared with a mixture of whole wheat flour, wheat flour and rye flour, offers a unique taste to those who miss the village as it has more wheat scent. Village breads have a thick crust and a dense texture when the base is baked in the oven. It is sliced and fried in some parts of Anatolia. Especially in cities, it is fried and consumed for breakfast.

For How Many Persons?
8 Persons
Preparation Time
60 min.
Cooking Time
50 min.
Malzemeler
  • 1 kg flour for dough
  • For the dough 17 gr. Salt
  • For the dough 200 gr. sourdough
  • For the dough 700 gr. water

Prepare

  • Flour and mashed potatoes are placed in a deep bowl and the middle is opened.
  • Yeast is placed in the middle of the flour.
  • The yeast is opened by adding 500 grams of water little by little.
  • The dough is mixed.
  • It is kneaded for 20 minutes.
  • The remaining water and salt are fed into the dough and kneaded for another 5 minutes.
  • Cover and leave for 1 hour in a warm place.
  • The dough is processed as a whole.
  • The processed dough is rested for 2 hours in a warm and humid place.
  • Knife is thrown on the rested dough as much as desired.
  • Sprinkle some flour on it.
  • Bake in a preheated oven for 20 minutes and reduce the oven temperature to 180 degrees for 30 minutes.
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