Turkish Bread Recipe | The ULTIMATE No-Knead Sandwich Bread
Sandwich bread is a staple in many homes, but it’s often loaded with unfamiliar ingredients and can be somewhat dull. For sandwich enthusiasts seeking an alternative, there’s good news. A delightful solution lies in a Turkish Pide Bread recipe that is not only scrumptious but also quick to prepare and requires no kneading or special equipment. In this blog post, we’ll delve into the steps of creating this no-knead bread, exploring its unique characteristics and why it makes an excellent choice for sandwich lovers.
The Crucial First Step: The Preferment
To start this no-knead bread recipe, a preferment is essential. This step not only helps activate the yeast but also plays a vital role in the overall process. In a bowl, combine 100g of white flour, 8g of active dried yeast, 5g of sugar, and 200ml of water. The water should ideally be tepid, but it can also be at room temperature or even chilled with ice cubes, depending on the desired fermentation time. The mixture should be well-mixed until there are no lumps of flour. Cover the bowl with something and let it sit in a warm area for about 30 minutes.
Creating the Dough
After 30 minutes, the preferment becomes active, evidenced by the bubbling and a stretchy texture, indicating gluten development. Into a large mixing bowl, add 400g of white flour, 40ml of olive oil, 7g of salt, and a mixture of 170ml of milk and 80ml of water at body temperature. Combine all the ingredients with a sturdy spoon until you get a shaggy, sticky dough. Leave it to rise until it has doubled in size, which could take around 30 minutes to an hour and a half, depending on the temperature of your kitchen.
Shaping the Pide Bread
Once the dough has risen, dust your work surface and the dough with flour to prevent sticking. Carefully pour the dough onto the floured surface using a dough scraper with a curved edge. Divide the dough into two pieces using a dough scraper and shape each piece into a rough rectangle. Fold the corners to create tension in the dough. Stretch the dough into an oval, rectangle or circle shape and allow it to puff up and double in size once again, taking the time it needs for this crucial step.
Baking and Finishing Touches
Preheat your oven to 250°C (482°F) and optionally brush the top of the dough with an egg wash for a glorious golden crust. For the traditional look of a pide, make deep indentations around the border of the dough and create intersecting lines to divide it. Sprinkle sesame seeds and a little flaky salt over the top before baking for 20 to 30 minutes until you achieve an evenly golden crust.
The Result
After baking, the bread may initially be hard, but as it cools, it becomes soft and bouncy, with an open crumb reminiscent of focaccia. For sandwich lovers, this bread is perfect as individual loaves can be shaped and frozen, offering quick and convenient sandwich options.
Conclusion
The Turkish Pide Bread recipe presented in this blog post offers a delightful and effortless no-knead solution for those seeking an alternative to store-bought sandwich bread. With its easy preparation and minimal active work time, this bread becomes a favourite choice for sandwich enthusiasts. Whether shaped as traditional pide or as individual loaves, this bread’s versatility and deliciousness are sure to impress anyone who tries it. So, why not give it a try and enjoy the satisfying taste of homemade, no-knead sandwich bread in your own kitchen?
Turkish Bread Recipe | The ULTIMATE No-Knead Sandwich Bread
How to make Turkish Bread (Pide). This no knead bread recipe is incredible, its similar to a focaccia in many ways but I think its a much better option for sandwiches. So i guess this makes this more of a no knead sandwich bread recipe! Its simple to make at home in your spare time, you can easily fit it around the other tasks in your day, there is 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.
Ingredients
- Preferment -
- 100g bread flour (11.5% protein or more)
- 10g dry yeast (if using fresh yeast double this amount)
- 6g sugar
- 200ml body temp water
- Dough -
- 500g bread flour
- 160ml milk (body temp)
- 60ml 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
Instructions
- Start with the preferment, add to a bowl the 100g of flour, yeast, sugar and 200ml of body temperature water.
- Cover and leave that in a warm area (25C to 30C) to rise and form the gluten, around 30 minutes.
- Once it’s had 30 minutes, it should be very active and bubbling like a mini volcano.
- To a large mixing bowl add the 500g of flour, the milk, water, oil salt and the preferment.
- 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.
- 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.
- Split the dough into two pieces then shape each piece of dough into a rough rectangle, and roll it into a cylinder shape.
- 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.
- 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.
- 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.
- 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).
- Bake at 250C / 482F for 20 - 30 minutes until golden brown