Turkish Pide

I really love this bread and eat far too much of it whenever I bake it. It is a fantastically versatile bread. On a winters night it is perfect with a hearty soup or with dips when you are entertaining, or slice it sideways and fill it with your favourite sandwich fillings or simply with butter and strawberry jam. Delicious!    

I have made it using; both the straight dough and pre-ferment pre-dough methods and using a sour dough starter. As expected the flavour is more pronounced in the latter and the crumb is slightly different. I suggest you try all methods and then you can decide for yourself which you prefer. The addition of oil and egg to the dough gives the bread a wonderfully soft crumb. Furthermore, using a pre-oiled hot baking dish will result in bread with a delicious crisp crust.

turkish1800011

 Ingredients (straight dough)

450 g Bakers' Magic Gluten free flour

3 tsp Yeast

1 tbs Sugar

2 tsp Salt

660 ml Warm water

1 Egg

50 g Oil

Sesame seeds or poppy seeds for topping

Extra oil in a small bowl

 

Method

Heat oven to 215 - 220 C.

Put two heavy based oiled roasting dishes into the oven. I use a cast iron roasting dish, the dimensions are 24 x 32 cm.

Warm water is ~1/4 to 1/3 of boiling water with the remaining cold water (tap). Whether you use 1/4 or 1/3 will depend on how cold your tap water is. If the water is too hot it will kill the yeast.

Combine all ingredients until smooth or pre-incubate the yeast (see below) & then combine ingredients. 

Pre-incubate the yeast at room temperature for approximately 5 - 8 mins in 100 g of warm water containing the sugar. Stir the mixture to dissolve the sugar & disperse the yeast. This gives the yeast a readily available food source & they can "revive" in a relatively undisturbed environment. After the allocated time the surface of the yeast mixture should be slightly frothy. This indicates the yeast are viable. 

If the yeast mixture has a frothy top or you can see bubbles proceed with bread making.

Halve the dough & transfer each half to a bowl. If you have used a Thermomix to mix the dough leave half in it & transfer the other half to a bowl. Proof the dough in the bowl(s) for approximately 30 minutes, it can be longer. It should have risen considerably during this time, if not let it proof for a little longer.

Take one of the hot pans/dishes out of the oven and carefully “pour” the dough from one of the bowls into it (The consistency of the dough reminds me of a big marshmallow). Try to do this without deflating the dough too much. 

Sprinkle the dough with sesame seeds or poppy seeds. If you want to put some indentations in the bread, dip your fingers into the extra oil and then press them into the dough (I usually don't). The oil on your fingers will/should stop the dough from sticking.

Return the pan to the oven and take out the second one. Transfer the remaining dough to this pan and repeat the step above.

Bake for approximately 25 minutes.

Take the pans out of the oven. Gently and carefully transfer the bread to a cooling rack.

Wait till the bread has cooled considerably before you cut into it. If the bread is cut while it is still too hot it may collapse inside. Glug may result.

 turkish1100011

Ingredients (pre-ferment pre-dough)

Pre-ferment pre-dough

250 g Bakers' Magic Gluten free flour

200 ml Warm water

2 tsp Yeast

1 tsp Sugar

 

Dough

200 g Bakers' Magic Gluten free flour

460 ml Warm water

1 tbs Sugar

2 tsp Salt

1  Egg

50 g Oil

All of the pre-ferment pre-dough 

Extra oil and sesame seeds for topping

 

Method

Combine the ingredients (Thermomix, stab blender, Hand held beater, Stand mixer) listed for the pre-ferment pre-dough. Transfer dough to a container/bowl, cover the bowl with a damp teatowel or plastic clingwrap & leave to ferment for at least 3 hours in a warm spot.   

Mix the ingredients listed under Dough & follow the method outlined for turkish bread (straight dough). Remember wait for the bread to cool considerably before you cut into it. If the bread is cut while it is still too hot it may collapse inside. Glug may result.

 turkish200011

Ingredients (Sour dough starter)

Sour dough starter

10 g Dried yeast

720 g Warm water

15 g Sugar

340 g Bakers' Magic Gluten free flour

 

Dough

500 g Sour dough starter

300 g Bakers' Magic Gluten free flour

500 g Warm water

1 Egg

2 tsp Salt

1 tbs Sugar

50 g Oil

Extra oil and sesame seeds for topping

 

Method

Combine the ingredients (Thermomix, stab blender, Hand held beater, Stand mixer) listed for the Sour Dough Starter. Transfer dough to a container/bowl large enough to contain the fermenting dough with plenty of room for expansion (the first time I did it the dough overflowed). Loosely cover the bowl with a damp teatowel or plastic clingwrap & leave to ferment for 2 - 3 days in a warm spot. Stir the Sour Dough Starter once a day.   

After 3 days mix the ingredients listed under Dough & follow the method outlined for turkish bread (straight dough). Wait till the bread has cooled considerably before you cut into it. If the bread is cut while it is still too hot it may collapse inside. Glug may result.