Tandir Style Turkish Bread
STARTER
1/4 tsp Active dry yeast
1 Cup plus 2 tbsp Bread flour or Unbleached all purpose flour, plus additional for dusting
DOUGH
1 tsp Active dry yeast
1/2 tsp Sugar
2 tbsp Olive Oil
1 tbsp Salt
1/3 cup Whole wheat flour
1/8 tsp Sugar
1 tbsp Sesame or Nigella seeds
1/4 cup cornmeal
TO MAKE STARTER
In a medium sized bowl, dissolve yeast in 3 tbsp warm water.
Let stand 10 minutse. Stir in 5 more tbsp warm water.
Gradually stir in flour. Once the mixture comes together, dust your hands with flour and knead it in the bowl to form a soft, smooth ball, adding more flour if necessary.
Cover bowl with plastic wrap and leave at room temperature until light and bubbly about 8 hours.
(Starter may be kept in the fridgetor up to 1 week, return to room temperature before using.)
TO MAKE DOUGH AND BAKE BREAD
Stir together yeast, sugar and 1/4 cup warm water in a large mixing bowl.
Let stand for 10 minutes until foamy.
Stir in olive oil, salt, the starter and 1 cup warm water until well blended.
Gradually stir in the whole wheat flour and 2 1/2 cups of the bread or all purpose flour, add more flour if necessary to form a dough.
Turn out onto a floured work surface and knead for 10 minutes or until the dough is soft and elastic.
Clean bowl and lightly coat with olive oil. Put the dough in the bowl and turn to coat it on all sides.
Cover with plastic wrap and let rise at room temperature until more than doubled, about 2 hours.
Punch down the dough and turn it out onto the work surface, kneading briefly.
Divide dough in half and shape into 2 smooth mounds, flattening slightly. Cover with plastic wrap and let rise at room temperature until doubled about 2 hours.
Prehat oven to 450 degrees F.
Place baking stones or heavy baking sheets in the oven to preheat. Punch down a mound of dough and flatten it with your palms into a 1 inch thick oval.
Drape a mound of dough over the backs of your hands and stretch it to a larger oval by gradually working hands apart and pulling from the center outwards.
(if the dough becomes difficult to work with, let it rest for 5 minutes, covered with plastic wrap.)
Place the dough on a lightly floured work surface.
Wet palms and press the dough in to an 8 by 14 inch oval.
In a small bowl, stir together the 3 tbsp flour , sugarand 2 tbsp water to make glaze.
Dipping your fingertips in the glaze, dimple the dough at 1 inch intervals.
Spronkle the top with sesame or nigella seeds, if desired.
Sprinkle a baker peel or an upside down baking sheet with cornmeal and use it to slide the ovals onto the heated baking surface.
Bake for 8 to 12 minutes, or until loaves are golden but not brown.
Serve warm.
Shima
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