Sourdough Bread & Tartin Bread

It's been 3 months since we started preparing our sourdough. This means that we have been fermenting and baking bread at least 2,5 day a week for more than 1 months.

Of course, after 1 month, our yeast developed well and deserved a name. I mentioned that his name is "Rıza" in a bread article :)

You may wonder why I reintroduced a recipe that now exists. You're right of course :) Since I thought that the first recipe was too detailed and long and it confused you, I decided to rewrite the article with video support.

The recipe has improved a bit. In our experiments, we only used different flours such as whole wheat, rye flour, village bread flour. While the breads made with normal flour were thicker, the ones made with whole wheat or village bread flour were much firmer.

We mentioned in the first article that we use Karahan whole wheat and bread flour for bread. Recently, it has become quite difficult to find Karahan's blue packaged bread flour. So much so that my wife finally called the factory and talked to the domestic sales department. When we realized that it was very difficult to obtain flour even from some addresses we received from them (because it is far, etc.), we started to look for new alternatives. As you know, the yeast and flours we use are organic, so new alternatives had to be organic. Thanks to a friend of ours, we learned that Istanbul Halk Bread sells organic flour, and we went to the nearest public bread branch and obtained the flour. We are currently using these flours to feed the yeast and we are quite satisfied.

You can find the sourdough recipe here.

In this recipe I will give an example of my own folding clocks. You can also use this example.

Note: The photos of this bread were taken when the yeast was just recovering. The last breads rise 2 times more than this bread, you will see in the video anyway.

Yours ..

Ingredients for Sourdough Bread & Tartin Bread Recipe

• 100 g sourdough
• 315 g water (at room temperature)
• 50 g whole wheat flour
• 455 g bread flour
• 10 g salt + 10 g water

How to Make Sourdough Bread & Tartin Bread Recipe?

Time: 10: 00 – Mix the sourdough with 315 g of water and dissolve the yeast in the water. Add the flours, mix until there are no flour lumps, and after kneading, cover it with a cloth.
Time: 12: 00 – At the end of 2 hours, take the dough out, add 10 g of salt and the remaining 10 g of water, and knead it again.
Time: 12: 30 – Make the 1st fold.
Time: 13: 00 – Make the 2st fold.
Time: 13: 30 – Make the 3st fold.
Time: 14: 00 – Make the 4st fold.
Time: 15: 00 – Make the 5st fold.
Time: 16: 00 – Make the 6st fold.
Time: 16: 30 – Take the dough on the floured counter, roll it up and cover it with a cloth.
Time: 17: 00 – Put the dough you rested on the counter and put a cloth in it, turn it upside down in the hollow bowl that you flourished abundantly. Take it to rest for 4 hours.
Time: 21: 00 – Turn the dough upside down on oiled paper and put it in a covered cast iron pan. After scratching it with a razor blade, bake it in a preheated oven at 220 degrees for 30 minutes with the door closed and 30 minutes with the door open.
Time: 22: 00 – Take the bread out of the oven, let it rest for 1 hour and serve it.