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Ah, Turkish bread (pide or ramazan pidesi)! That’s a wonderful choice. The secret to perfectly soft and golden Turkish bread without complicated kneading lies in several key techniques that focus on hydration, gentle handling, and proper baking. Here’s how to achieve that delightful result:
The Foundation: High Hydration and Gentle Handling
High Hydration:
A higher water-to-flour ratio creates a softer, more airy crumb. Aim for a dough that’s slightly sticky but manageable.
Don’t be afraid to add a little extra water if the dough feels too dry.
Minimal Kneading (or Autolyse):
Instead of vigorous kneading, opt for a long autolyse (resting) period. This allows the gluten to develop naturally, resulting in a soft and stretchy dough.
To autolyse: Combine the flour and water, mix until just combined, and let it rest for 20-30 minutes before adding the yeast and salt.
Stretch and fold techniques can be used instead of heavy kneading.
Yeast Activation:
Ensure your yeast is fresh and active. Proof it in warm water with a pinch of sugar before adding it to the dough.
Warm Rise:
A warm, humid environment is crucial for proper dough proofing. Cover the dough and let it rise until doubled in size.
The Golden Touch: Baking Techniques
Oven Temperature:
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