When precise information is important, we recommend that you read the label on the products you purchase or contact the manufacturer of the product. What if I don't want to wait overnight? From what you've mentioned, it seems your dough is over kneaded. This wondrous flour (Caputo Fiore Glut, available in Australia via Basile Imports) combined with extra-virgin olive oil and buttermilk are the hidden secrets of this dough, which is well suited to create Turkish style bread, but I would not hesitate and give this a go for pizza and focaccia as well. When you've added something, it will appear here. Hi,I wasn't able to achieve the windowpane stage; however, the bread still turned out wonderful! Naturally low in fat and high in dietary fiber, this nutritious bread is the perfect compliment to a well-balanced healthy diet. The Breads are freshly handmade ranging from round to long rolls. Hope this helps. Hope I've been of help. I'm not sure about food processor since I've never kneaded dough using a food processor. Any other suggestions? Try going for the windowpane test after 5 to 6 mins, if it's still a little short of reaching the correct stage, continue kneading by hand and check after a couple of minutes. the use of the water roux is amazing - ive been trying to get my bread soft and fluffy for over a year now and finely came across this blog and i haven't bought any bread for a month now - i don't need tothe tip of "window pane" to know when your done kneading works a treat thanks for sharingunj :), Glad to know that this blog could be of help to you :), Hi, just wondering if it will make a huge difference if I do not leave it in the fridge overnight? Home. Sorry for the delay....You can skip the overnight process and prove the bread at room temperature...To add the milk powder you do not have to subtract anything though you might have to add a bit more water. More Than Just Bread. However, since you already let the dough rise to about triple it's size, it won't expand further in the oven. Rolls. Find more Turkish words at wordhippo.com! The moment I pulled these Turkish pide out of the oven I knew that they would be good. You are welcome :) Good to know that the recipe worked for you. The cutting edge nature of a grocery store to be growing its own wheat to be milled into flour and baked into bread is something unique that we never dreamed would be possible, but thanks to three men—Dale, Ed, and Danny—it is. Can I check with you... are you saying the kneading should take 15 minutes in a food processor with kneading hook? Lastly, your bread would have turned dense as the yeast would have been more than required. But otherwise..its a big hit here in my household! Your blog is amazing! Since you reduced the kneading time and you are still have issues, it could be because of two reasons: has the yeast or the flour passed it's expiry date? Nothing makes me happier than satisfied readers! Try making your own homemade Turkish Pide bread and us you think. WOW! Turkish bread actually a common bread as any other bread. The texture might be softer with less of a chew to it. I mean I have to add to substract something from this recipe? Too much yeast kills the yeast activity resulting in a dense texture.Coming to your next question, if you go through the method above, the dough has been refrigerated overnight. Remove the bread from the pan and brush with melted butter and let cool on a wire rack completely before slicing. salt and pepper. While my bread didn't come anywhere close to being tall enough for sandwiches, the smell of it baking was incredible. Reason that the texture wasn't light is most likely due to over kneading. 20 minutes would be longer....next time you try this recipe, check for the windowpane stage after about 7 to 8 mins. Do note how much water you had to use for future references. Sorry for the delay in reply...you don't proof the yeast not because you're using the water roux method but because you are using instant yeast that does not need to be proved. Turkish Pide Recipe with Homemade Hummus. Enjoy your home made soft and fluffy White Sandwich Bread! It might take a couple of tries before you know the exact measurements. The American Diabetes Association recommends choosing whole grain bread or 100 percent whole wheat bread instead of white bread. Hi - Sorry to hear that it didn't turn out well. This bread recipe is so good in the almost year I have used it never got bad bread from it. MINT YOGHURT: ¼ cup natural yogurt. Anyway, this is the best recipe that I've tried so far (and I've tried many! Previously I've had wonderful tall loaves with tasty soft bread. Our Products. Try this recipe in the bread maker but hold back about 1/3 of the water and add if required. One quick question: how long did it take for the bread to rise once it was in the loaf pan? I'll update the time on this post as well. Also, there could be a chance that there have been some temperature settings changes in the oven. Hi,Kneading in a stand mixer with the dough hook would take about 15 mins. Do you have any feedback/ advice?Thank you! It's just that Water roux method improves the texture quite a bit. Any advice? Ingredients Method . Or 15 minutes if you did it by hand? It should be minimum. thanks for sharing your step by step instructions. I tried it and it has that amzing taste like sour dough. Happy Gluten free baking! Do you know that milk and milk products , causes deep pain and suffering for innocent cows...please visit the blogs , vegan india and peta india to know more about the cruelty of animals in india...you can make everything from vegan cakes to vegan muffins and vegan sweets to vegan icecreams...visit susmita's blog veganosaurus for tasty and healthy vegan recipes! Turkish Pide: A savory bread baked with feta cheese, parsley, mozzarella and sprinkled with nigella seeds. This looks so amazing and the steps are pretty easy to follow. The foundation of Turkish Bread Factory is the dough made of wheat flour. Turkish bread. INGREDIENTS, MAKES 1 And the flavor of the bread was like the craziest butteriest dinner rolls - almost like those store-bought Hawaiian rolls. is an Italian bread made with wheat flour, salt, yeast, and water. Pide is usually shaped in an oval or "boat" or round shape and is commonly described as a Turkish pizza. squeeze of lemon juice. Secondly, the dough was not kneaded sufficiently, it should feel smooth and elastic after kneading. It could be because the dough was too dry, the dough should feel soft and slightly sticky after mixing. )Thank you! :) Do let me know if you still have issues with your bread and we'll work it out then. :) Thanks. The difference is in the way of making this bread. However, if you try both ways, you will be able to notice the difference in texture. Turkish words for bread include ekmek, geçim, para, pane etmek and mangır. It tasted very good, but the texture was not light at all, like yours! She kept insisting its sour bread..now im confused. Thank you! Hi, I'm glad this recipe worked for you. You can use any kind of oil. trolley, use the Review Order & Checkout button. I was trying to get to the windowpane stage, where the edges are smooth when it finally breaks - I've never gotten that result. Start; Food Tracker. main content. Thanks. Heat the oil in a non-stick frying pan over medium heat, add the lamb and cook for 4 minutes on each side or until cooked to your liking. I was wondering how many slices this might make? The key...patience. https://www.thespruceeats.com/turkish-lavas-puff-break-recipe-3274371 Reply. Kneading and final proofing always do the job. 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