Inspired by the stone-oven tradition of Anatolian villages, this bread is made by mixing an active sourdough starter with flour and water and letting the dough rise slowly. Its thick crust and airy crumb give it a flavor and texture quite different from commercially made bread produced without sourdough.
Mix the sourdough starter, flour, and water in a bowl until roughly combined.
Cover the mixture and let it rest for 30 minutes; this allows the gluten to develop on its own.
Add the salt and knead the dough with several folds, continuing until it becomes elastic.
Cover the dough and let it rise at room temperature for 60 minutes, until doubled in size.
Shape the dough into a round loaf and bake in an oven preheated to 230°C / 445°F for 25 minutes, until the crust is deep golden.
If your sourdough starter is not active, the dough may not rise properly. Before using it, test the starter by dropping some into water and checking whether it floats. Contains wheat (gluten).
Hamuru tarifte dediği gibi 60 dakika mayalandırdım ama ekşi mayam çok aktifti, hacmi neredeyse üç katına çıktı. Fırında 25 dakika pişirince kabuk tam istediğim gibi çıtır oldu.
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