The ekmek

I really like to visit the countries with their bread, it changes French bread, and I especially like the addition of honey and olive oil in this ekmek bread, yes that’s its name. We tasted this ekmek with small skewers of Kefta and a tea or çay to make more local, a trip to Asia Minor in the Turkish peninsula. It’s always great moments during the preparation of my breads, I also really like browsing this wonderful book by Eric Kayser, it is one of his recipes, ekmek bread, they are always rich and tasty, I recommend this book not to say this bible to Larousse editions. The wonderful thing about all these breads is that they stand up to freezing wonderfully, they come out as fresh after not freezing too long.

L’ekmek recipe for: 3 breads of 310 g
Ingredients :

1. 500 type 65 flour
2. 225 g of water at 20 °
3. 100 g of liquid sourdough
4. 5 g baker’s yeast
5. 10 g of salt
6. 75 g of honey
7. 40 g of oil

Instructions

1. Pour the flour, liquid sourdough, yeast, salt and honey into the robot’s bowl.
2. Mix for 5 minutes at slow speed.
3. Then beat 10 minutes at high speed.
4. Incorporate the oil 3 minutes before the end of kneading, beware of splashing.
5. Form a ball, let it grow for 1 hour under a cloth, the dough will gain volume.
6. Flour the work surface, cut the dough into 3 pieces of equal weight.
7. Give them a very smooth ball shape, folding the dough underneath.
8. Cover with a damp cloth and let stand for 15 minutes.
9. Gently flatten the dough pieces with the flat of your hand to degas them.
10. Place them on a baking sheet covered with baking paper.
11. Cover with a damp cloth and let stand for 2 hours.
12. Preheat the oven to 230 °, with a plate at the bottom, to receive the water.
13. Lamer in Polka (see photo)
14. Bake for 20 minutes, adding the water to the bottom of the oven.
15. Leave the breads to cool on a rack out of the oven

Preparation time: 20 minutes
Cooking time: 17 minutes
Number of people: 3 loaves of 310 g
4 star rating: 1 review

What wine to drink with: L’ekmek

The choice will be made with the main course.
Source: Le Larousse du pain by Eric Kayser, published by Larousse

Mix the ingredients Knead the dough Let it grow Let it grow a second time Blow out air by hand