Turkish bread

These are based on Claire K's recipe: http://www.clairekcreations.com/how-to-make-turkish-bread/
I was originally inspired to make them by the bread they serve at Lokanta (https://www.lokanta.co.uk/) in Sheffield, which is always lovely and fresh and warm. It's also a fairly quick and easy bread for a day of housework.
This version is not quite as per the original.
  1. Mix a 7g sachet of easybake yeast with 730g warm water, and leave 10mins to froth.
  2. Add 800g white bread flour, 200g wholemeal malted bread flour and 20g of the delicious fine powdered salt a friend brought from Japan.
  3. Mix to a dough and knead by hand for 10mins.
  4. Shape to a ball, leave in a covered bowl for 45mins.
  5. Lift-and-fold a few times in the bowl, then leave another 30mins.
  6. Shape into four unevenly sized elongated ovals, put onto a polenta-ed baking tray, cover and leave 15min. Preheat the oven to 220C fan.
  7. Poke dimples into the loaves, brush with egg and sprinkle with poppy seeds.
  8. Bake with steam for 15mins.
I haven't opened one of these up yet, but they're a lovely colour and they smell good. The cat wouldn't have been interested I guess.


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