Turkish achma with sourdough

Category: Sourdough bread
Turkish achma with sourdough

Ingredients

DOUGH:
Wheat sourdough 100% 200 BC
Wheat flour 400 BC
Vegetable oil 100 ml.
Warm water) 50 ml.
Milk (warm) 200 ml.
Sugar 3 tsp
Salt 3/4 tsp
FORMATION:
Butter 1.5 tbsp. l.
Black cumin or sesame 1 tbsp. l.
Egg (yolk) 1 PC.

Cooking method

  • Knead the dough from the ingredients, soft.
  • Then place the dough in a deep bowl and cover with a towel. Leave for 1.5-2 hours for "lifting".
  • Pour the dough onto a floured table. Divide the bun into 8-9 parts. Roll into balls.
  • Stretch each ball with your hands into a thin cake. Brush with melted butter.
  • Roll up the cakes with a tight roll and twist. Now you need to form a knot.
  • Place all the pieces on a baking sheet lined with baking paper. Let it come up again.
  • Brush each bun with whipped yolk. Sprinkle with caraway or sesame seeds.
  • Preheat the oven to 240 * C (with the steam container placed down).
  • We put the baking sheet in the oven, immediately reduce the heat to 180 * C and bake until blush (25-35 minutes, depending on the oven)
  • Turkish achma with sourdough


V-tina
Natasha, so many recipes, one more beautiful than the other
ANGELINA BLACKmore
Tina, Oh thank you
This is all because the leaven has sunk into the soul very much and I want more and more new bakery products.
ANGELINA BLACKmore
At first I took ready-made recipes here on the site. made bookmarks from Girls, and baked. Then I read here how you can count from yeast to sourdough. I calculated it myself once. Baked. Everything worked out. And now I am on free voyages.
Tatiana Vih
Quote: ANGELINA BLACKmore

Tina, Oh thank you
This is all because the leaven has sunk into the soul very much and I want more and more new bakery products.

Natasha, good afternoon.
Can you write how you make the leaven from the very first day? Your pastries are very appetizing. I've already done wheat and rye, and it's not that. I have long wanted to get away from yeast. Please write in a personal, so as not to clog the topic.
Irina Dolars
What delicious!
I also want to get away from yeast
Quote: Tatiana Vih
Please write in a personal so that the topic does not clog
Nothing like this! Explanations in the studio
A.lenka
NatashaWhat day I admire your beautiful bread!
I am interested in leaven.
Is it possible to buy a ready-made starter culture anywhere?
ANGELINA BLACKmore
Quote: A.lenka
Is it possible to buy a ready-made starter culture anywhere?
Elena, I admit that where you live, someone indulges in sourdough bread, here you can buy it.
I grew it myself - it was interesting.
ANGELINA BLACKmore
Quote: Irina Dolars
Explanations in the studio
Girls, I see no reason to retype the process 1001 times ...
I read the discussions on this topic and learned from other people's mistakes.
"Eternal" leaven
The only difference is that it was grown for 5 days. That is, on the 5th day I already started my first bread.
Turkish achma with sourdough
ANGELINA BLACKmore
At first, the sourdough was only rye. Then she separated it into another jar and fed it with wheat flour. That's all the wisdom)))
Well, if you still have any questions, I will definitely answer.
Irina Dolars
Well done! Good student
I need to study the topic Turkish achma with sourdough
ANGELINA BLACKmore
Quote: Irina Dolars
I need to study the topic
By the way, Ir, a wonderful topic. After all, who has any problems, they share, others benefit. I read the information with pleasure. I'm trying. I'm wrong. I get up, dust myself off and move on. So, little by little, I nurtured my delicious pastries. And the Family is so happy.
And around nobody needs anything. All have terry laziness. They are happy to eat, but no one wants to drag themselves with leaven.

Irina Dolars
Her, like a child, to grow and take care of ...
While my son was little, I made kefirchiki for him. For this, a milk fungus was grown. She filled all the jars. He's growing ... I tried to share with my neighbors, but no one wanted to mess around. And more and more kefir
Now I do not remember how I finished the kefir epic
ANGELINA BLACKmore
Quote: Irina Dolars
Now I do not remember how I finished the kefir epic
Probably cried ... Really .... leavens like children, you grow with trepidation. Accordingly, she helps you with gratitude.
ANGELINA BLACKmore
I baked bread, according to this recipe (two loaves - the recipe calculated one third more). Oh my God ... the loaves turned out to be so light and fluffy that they could hardly hold themselves, even crumpled while they cooled on the wire rack. I thought in those places where there would be voids ... but no ... the most finely porous drawing. It turned out to be some kind of festive bread. Although the layout does not contain any special products.
Yes, I did not count the vegetable oil, I also took 100 ml. as in the main recipe.

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