Karakılçık bread is a loaf made with ancient wheat flour from the Söke plain and fermented slowly with little yeast. This flour absorbs less water than modern flour; dough mixed with the same water ratio stays slack and will not hold its shape, so add the water sparingly and build strength with folds. A long fermentation is essential, not optional: this flour develops its flavor only with time.
Karakılçık Bread (Ancient Wheat Bread) | A Slow-Fermented Aegean Loaf
Karakılçık bread is a loaf made with ancient wheat flour from the Söke plain and fermented slowly with little yeast. This flour absorbs less water than modern flour; dough mixed with the same water ratio stays slack and will not hold its shape, so add the water sparingly and build strength with folds. A long fermentation is essential, not optional: this flour develops its flavor only with time. dadagastro.com
12 slice 28 min + 45 min Hard 230°C oven
Step by Step
How to make it?
1
Make the autolyse mixture
5 min
Combine the two flours, add all the water, and bring the mixture together with a spoon until no dry flour remains. Do not add the yeast or salt yet. Cover the bowl and let it rest for autolyse; this allows the flour to absorb the water and the gluten to begin developing without kneading.
2
Knead
8 min
Add the yeast and salt, wet your hand, and knead for 6 minutes. This ancient wheat dough feels sticky, and that is normal; do not dry it out by adding flour, or the baked bread will be dry and crumbly.
3
Fold in rounds
9 min
During the first rise, fold the dough once each hour, repeating for 3 rounds. After each round, you will see the dough become visibly rounder and more resistant; that resistance shows the folds are working.
4
Shape
6 min
Transfer the dough to a floured work surface. Fold the edges toward the center to form a tight ball, then place it in a floured bowl with the seam facing up. Cover and let it rise for the final proof.
5
Bake at high heat
45 min
Preheat the oven to 230°C / 445°F with the cast-iron pot inside. Turn the dough onto parchment paper, score it deeply with a razor blade, and lower it into the hot pot. Cover and bake for 30 minutes, then uncover and bake for 15 minutes. It is done when the crust is dark brown and the bottom sounds hollow when tapped.
Reminder
After mixing the flour and water, allow 40 minutes for autolyse, followed by a 3-hour first rise and a 60-minute final rise after shaping. These three resting periods are not included in the recipe time.
Nutritional Values · 1 serving
Values are estimates
149 kcalCalories
5 gProtein
30 gCarbohydrate
1 gFat
3 gFiber
1 gSugar
330 mgSodium
0 gSaturated Fat
Protein 13% Carbohydrate 81% Fat 6%
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Karakılçık unu az gluten taşıyor, karıştırma oranına uymak gerekiyor. Tamamını karakılçık yapıp yayvan bir somun elde ettim. Katlama turlarını aralıklı yapmak da gerekiyor, arka arkaya katlayınca hamur dinlenmeden sıkışıp yırtılıyor.
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