Sourdough Turkish Bread

    4 days 40 minutes

    This recipe uses a naturally fermented starter (sourdough) so you need to start this recipe a few days ahead. Other than that it is not hard.

    39 people made this

    Serves: 12 

    • Starter
    • 1 1/2 cups bread flour, divided
    • 3/4 cup water, divided
    • Dough
    • 5 teaspoons active dry yeast
    • 1 teaspoon white sugar
    • 2 cups warm water (45 degrees C)
    • 6 cups bread flour
    • 2 teaspoons salt

    Preparation:4days  ›  Cook:40min  ›  Ready in:4days40min 

    1. To make the starter: Place 1/2 cup flour and 1/4 cup water in a coverable bowl; stir well. Cover and let sit at room temperature overnight. The next day, add 1/2 cup flour and 1/4 cup water to the bowl. Cover and let sit at room temperature overnight. On the third day, add 1/2 cup flour and 1/4 cup water to the bowl. Cover and let sit at room temperature overnight.
    2. To make the dough: In a large bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
    3. Break the starter into small pieces and add it to the yeast mixture. Stir in 4 cups of flour and the salt. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Sprinkle a little flour over the dough and then cover it with a dry cloth. Let it rise until double in size.
    4. Put the dough back onto a lightly floured work surface and punch out the air. Divide the dough in half and knead each piece for 2 to 3 minutes. Shape each piece into a tight oval loaf. Roll and stretch into two loaves until they are approx 30cm diameter. Dust the tops of the loaves with flour. Cover with a dry cloth and let raise in a warm place until doubled in size. Meanwhile, preheat oven to 220 degrees C.
    5. Bake in preheated oven for 30 to 40 minutes. Mist with water 3 times in the first 15 minutes. Loaves are done when their bottoms sound hollow when tapped. Let cool on wire racks before serving.

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    Reviews in English (14)


    Great tasteing bread the best toast ever. Its a little time consuming and very sticky and hard to mould into shape ,but totally worth it.I have my second batch ready to go  -  15 May 2010


    I had my first Ekmek while stationed in Turkey in the Army many years ago. This recipe is excellent but the wood fired ovens the Turks use give a different character that is impossible to match. Enterprising young men in Turkey buy baskets of fresh loaves and sell it on extablished delivery routes. Tenants in upper story apartments have baskets on cords or ropes that they lower from their balconies with the money and the vendor will take the money and put the loaves in for the customer to haul back up.  -  20 Sep 2007  (Review from Allrecipes USA and Canada)


    This was a nice bread to serve with soup.I served it with Harira(also very good)and it went well.Good crispy crust and soft inside.I only cooked it for a little over 20 min. and it was pretty well done.  -  04 Apr 2002  (Review from Allrecipes USA and Canada)