1,813 views
We would like to thank Habibe & Mehmet Özmutlu, who settled in Cevizköy/Kırklareli after retirement, for hosting us at their home and for telling us about sourdough bread in their own stone oven. Let's clarify this sentence, they also built the stone oven themselves and have been making their own bread for years after retirement ☺️ Sourdough bread ingredients (for 4 loaves): 3 kg white flour 500-600 g sourdough (separated from the previous dough and frozen) 1 tablespoon salt Warm water as needed For the ready-made yeast: 1 teaspoon ready-made yeast (powder) 1 teaspoon granulated sugar Half a glass of warm water Tips: Ready-made yeast can be used to speed up the fermentation time of the bread. Instead, fermenting with only sourdough will double the fermentation time. After the bread dough is mixed, it is fermented in the dough bowl for 4 hours, then it is shaped and placed on the baking trays where it will be baked, and then it is left on the trays for about 45 minutes - 1 hour until it rises well. Before dividing the bread dough among the trays, about 1/4 of the dough is separated to be used for yeast later and placed in the freezer section of the refrigerator, and it is risen for the same amount of time as the breads. Our Aunt Habibe left the trays under the sun for 1 minute in the midday heat, and since the bread dough was placed on the warmed trays in this way, the rise time was also slightly shorter. The risen breads were baked in a stone oven for 1 hour. #stoneoven #sourdoughbread #recipe #travelandsee #woodfire #cevizkoy #kirklareli #thrace #breadrecipe