Siyez Bread | Traditional Kastamonu Einkorn Bread

When the autolyse is complete, add the yeast, salt, and olive oil. Knead by hand for 6 minutes. Do not try the windowpane test with siyez dough; its weak gluten will not form a membrane, and trying to achieve one can lead to overkneading. Stop when the dough comes together and pulls cleanly away from the bowl.

During the first rise, fold the dough twice, at 30-minute intervals, by pulling the edges toward the center. Each fold adds air and strengthens the gluten without kneading; with siyez, these folds take the place of kneading.

Turn the dough out onto a floured counter. Fold the edges toward the center to form a round ball, then place it seam-side down in a floured bowl. Cover and let it undergo its final rise. It is ready to bake when a fingertip indentation slowly springs back halfway.

Preheat the oven with the Dutch oven inside to 220°C / 430°F. Lower the dough into the pot on parchment paper and make 1 deep slash across the top with a razor blade. Cover and bake for 25 minutes, then uncover and bake for 15 minutes. The bread is done when it sounds hollow when tapped on the bottom.