In this new recipe learn how to make Turkish bread (Pide). This no-knead bread recipe is incredible, it's the perfect roll for a sandwich, it's similar to focaccia in many ways but I think it's a much better option for sandwiches. So I guess this makes this more of a no-knead sandwich bread recipe! It's simple to make at home in your spare time, you can easily fit it around the other tasks in your day, and there are only 10 to 15 minutes of hands-on work (minus a little washing up!). So go give this simple but delicious bread recipe a try today.
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INGREDIENTS
Makes 8 good sized sandwich rolls
Preferment -
100g bread flour (11.5% protein or more)
10 - 8g dry yeast (if using fresh yeast double this amount)
6g sugar
200ml body temp water
Dough -
500 - - 400g bread flour
160 - - 170ml milk (body temp)
60 - - 80ml water (body temp)
40ml Olive Oil
1 heaped teaspoon of salt
Egg wash 1 -
1 egg yolk
1 tbsp water
1 tbsp yoghurt
Egg wash 2 -
1 egg yolk
1 tbsp water or milk
Garnish Ideas -
Nigella seeds (traditional)
Sesame seeds (traditional)
Cumin seeds
Dried oregano
Thyme leaves
Salt
METHOD
1. Start with the preferment, add to a bowl the 100g of flour, yeast, sugar and 200ml of body temperature water.
2. Cover and leave that in a warm area (25C to 30C) to rise and form the gluten, around 30 minutes.
3. Once it’s had 30 minutes, it should be very active and bubbling like a mini volcano.
4. To a large mixing bowl add the 500g of flour, the milk, water, oil salt and the preferment.
5. Mix everything well until you have a shaggy, sticky dough. Then cover it and leave it in a warm area again until its at least doubled in size, around 45 minutes.
6. Lightly dust a work surface with some flour, dust the top of the risen dough as well, Then turn the dough out onto the worksurface, keeping as much gas in there as possible.
7. Split the dough into two pieces then shape each piece of dough into a rough rectangle, and roll it into a cylinder shape.
8. Place the 2 pieces of dough onto a baking tray lined with parchment paper and gently stretch it to shape it to fill 70 - 80% of the tray.
9. Cover the tray with another tray or some cling film and leave the dough to rise, until it’s doubled in size and looks full of gas again.
10. Brush the dough with one of the egg washes listed in the ingredients. You can brush the dough with just water and a little salt also.
11. For an authentic look, wet your fingers and make some indentations around the edge of the dough. You can also make lines going across the centre of the dough (see picture above).
12. Bake at 250C / 482F for 20 - 30 minutes until golden brown