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Turkish (flat bread) Ramadan Pide with #poolish method / Ramazan Pidesi (poolish ön mayası)


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Turkish (flat bread) Ramadan Pide with #poolish method / Ramazan Pidesi (poolish ön mayası) | Çitra's Home Diary

Ramadan pide, one of  Ramadan staple here in Turkey. It's a traditional soft leavened Turkish bread. Round or oval and rather flat in form, and having a weave-like patterned crust, Ramazan pidesi is made of wheat flour with yeast and topped with egg glaze and sesame and or nigella sativa seeds.
It is traditionally served for the iftar and sahur meals during the holy month of Ramadan.


With Ramadan starting, everyone is waiting for the moment they get a hot Ramadan pide for iftar (fast-breaking meal) and put butter on it or dip into a hot soup (çorba). Enjoying the enchanting smell before eating the whole piece in a second. 

And seeing a long queue in front of fırın/ public bakery before iftar time to get this delicious flatbread fresh from the oven is a common view. But since the COVID-19 pandemic, people hesitate to go out and no crowd being allowed.
Mostly public bakery already produces this pide bread before 6 PM and already wrapped up waiting for people to buy or they will distribute to the neighborhood. 


Baking bread at home also became more popular these days. During the pandemic, people tend to cook or make anything at home including baking bread.
But for me, baking bread it's not about a trend. I love baking my own bread cause my husband loves to eat homemade bread.

You may remember my previous post of baking No-Knead version of Ramazan pidesi a couple years ago, it becomes my popular post. Check how to make that no-knead version for quick and fail-proof Turkish Ramadan pide here.
For another version, you can check my other recipe here.
So today I am going to share my new "adventure" of baking bread; poolish method.
Poolish is a highly fluid yeast-cultured dough. It's a type of pre-ferment traditionally used in the production of French bakery products. A Poolish resembles a sponge for the sponge and dough system.
To get a poolish mixture, you mix one part flour and one part water with a very small amount of commercial yeast, resulting in a fairly wet sponge that is left to ferment for 6 to 16 hours-depending your room temperature and how much yeast you add.


And since Ramadan month, I decided to start my poolish method with my favorite Ramazan Pidesi or Turkish Ramadan pide (flatbread).
Making this pide is quite simple. Just a little bit patience since the poolish should pre-fermented at least 12 hours or so.

Bread made with starters like poolish also tends to keep better, compared to bread made from straight doughs.
I am not an expert on poolish yet, but I already baked my Ramadan pide few times during this month and all turned good. 
Mostly I mix my bread flour and wholemeal flour, but if you use AP flour (protein about 11-12%) or only bread flour, you might reduce water in main dough by around 25 gr.




Turkish (flat bread) Ramadan Pide with #poolish method / Ramazan Pidesi (poolish ön mayası)
By: Çitra's Home Diary

Ingredients

For Poolish:
🍞 200 gr AP flour
🍞 200 gr water, room temperature
🍞 small pinch of instant yeast (not more than 0.5 gr)

Mix all poolish dough, cover with plastic wrap, and let stand in room temperature for about 12 hours and double in size.

Main dough:
🍞 200 gr water, room temperature (* see note)
🍞 200 gr AP flour
🍞 160 gr whole wheat flour
🍞 9 gr ( 1½ tsp) salt
🍞 4 gr ( 1 tsp) instant yeast
🍞 whole batch poolish dough
(*) Note: If  you are using all AP flour, reduce the water approximately 25 gr

Topping:
🍞 5 gr flour
🍞 5 gr water
🍞 25 gr hot boiling water
🍞 1 egg yolk (optional)
🍞 white and black sesame seeds or nigella

Make glaze topping: Mix 5 gr flour and 5 gr water, stir in 25 gr hot boiling water, stir until no lump. You can sift it to get a smooth mixture. Let it sit to room before beating in egg yolk (if using). Topping mixture ready to use.




How to make:

1) Add water to the poolish mixture and mix well. Add into a bowl with AP flour, wheat flour, salt, and yeast. Knead until you get a smooth and elastic dough. Check the windowpane test. Use an electric mixer or with hand to knead.

2) Move to a lightly oiled bowl. Cover and rest about 45 minutes or until it doubles the size. It will depend on each room temperature, just put in the warmest spot in your house. Or place in the oven with just lamp on.

3) Pour the dough into a lightly floured surface and divide into two equal part. Shape them round then place over parchment paper. Use your palm to flatten the dough before move it over a baking tray. Cover and rest for about 45 minutes or until noticeably puffy
It will depend on each room temperature, just put in the warmest spot in your house.

4 Preheat oven at 220℃ at least 30 minutes before baking. Spread topping mixture over the pide bread and use your fingers tips to push it surface across leaving the fingermark to assemble cross-wave diamond shape. Sprinkle with some black and white sesame seeds.
Bake 15-20 minutes or until golden brown.
Remove from the oven and wrap with a kitchen towel to make it soft.

Enjoy and happy baking.


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If you making this recipe, please let me know. 
Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚



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BAHASA INDONESIA


السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ


Merhaba dari Türki semuanya 👋

Terima kasih udah mampir kemari ya. Boleh kok tinggalkan kesan dan pesan di kolom komen dibawah... Saya akan sangat-sangat berterima kasih dan makin semangat update-update 💟

Roti (bhs Turkinya Ekmek), adalah salah satu makanan pokok disini, makanya kalau kamu berkunjung kesini, kamu akan temui banyak macam roti khas Turki. Karena menjadi makanan pokok, tektur roti disini beda ya dengan roti yang umumnya ada di Indonesia. Tekstur roti sini keras dan garing luarnya, lembut dan agak chewy (alot) ditengahnya.
Rata-rata roti disini dibuat dari sourdough (bhs Turkinya ekşimaya) jadi mempunyai tektur demikian.


Kali ini pengen sharing  salah satu roti khas Turki, namanya Ramazan pidesi. Roti ini khusus dibuat dan dijual hanya di bulan ramadan saja hingga dinamai Ramazan pidesi. Ramazan artinya ramadan, pidesi dari kata pide, yaitu roti Turki berbentuk pipih bulat atau lonjong.
Ramazan pidesi ini mempunyai kekhasan tersendiri, atasnya diberi topping (kebanyakan larutan campuran telur) dan wijen hitam dan putih. Baunya harum khas bau oven batu atau kayu bakar dan rasanya enak banget.

Biasanya di bulan Ramadhan, pemandangan antrian orang didepan "fırın" (toko penjualan roti yang sekaligus "pabrik")- merupakan hal yang wajar dan khas. Biasanya antrian panjang begitu menjelang saat buka puasa (iftar) sebab semua orang pengen dapat pide yang fresh dan masih panas.

Tapi sejak kasus covid-19 ditemukan tgl 11 Maret lalu, pemerintah melakukan pembatasan-pembatasan sosial. Tak boleh lagi ada antrian panjang dan kerumunan.
Sebagian besar toko roti umum sudah memproduksi roti pide ini sebelum jam 6 sore dan semua harus dibungkus rapi dan bersih. Dan kini mereka akan mengantarkan roti atau pide ke rumah-rumah penduduk sekitar lingkungan toko.
Semoga pandemi ini segera berakhir ya... sudah kangen dengan suasana normal tanpa was-was. Amin.



Dan sejak merebaknya pandemi covid ini, kecenderungan orang untuk memasak sediri semua makanannya makin tinggi. Demikain juga membuat roti dirumah sendiri. Selain ragu untuk keluar rumah, orang cenderung lebih merasa aman akan buatan sendiri.

Bagi saya, membuat roti sendiri di rumah bukanlah hal baru. Karena suami saya penyuka roti rumahan. Dan dia suka banget pas pulang kerja, rumah bau aroma roti yang dipanggang. Katanya itu mengingatkan dia akan masa kecilnya dulu 😊
Dan membuat pide ini sudah rutin, walau tidak bulan puasa kadang saya juga bikin ramazan pidesi ini karena memang saya suka rasa dan teksturnya. Enak banget buat sarapan bersemir krim keju atau peanut butter 😋
Untuk versi yang tanpa ulen, bisa di cek di postingan saya sebelumnya ya untuk bikin ramazan pidesi ini. Klik cara membuat ramazan pidesi tanpa ulen disini.

Kali ini saya ingin coba metode lain yaitu poolish. Poolish ini adalah metode pre-fermented yang biasa dipakai untuk membuat roti sejak jaman dulu. Biasanya khas Itali. Kalau pengen tahu lebih banyak tentang "poolish" ini bisa dicari kok di internet. Banyak sumber yang bisa dijadikan referensi.
Dibanding dengan straight dough, cara poolish ini memang agak membutuhkan waktu ya untuk prosesnya, jadi harus sabar dan di-planning sebelumnya. Tapi hasilnya worthed lah. 
Tapi kalau memang mau cepat ya bisa di klik link saya di atas itu ya untuk versi tanpa ulen nya.


Yuk.. yang penasaran pengen coba roti ramadan khas Turki, siapkan adonan poolish nya malam sebelumnya untuk diolah keesokan harinya.

Yang pengen tahu dan coba masakan Turki lainnya bisa di cek di category "Turkish Food" di side bar ya.


Ramadan Pide khas Turki dengan metode #poolish / Ramazan Pidesi (poolish ön mayası)
Oleh: Çitra's Home Diary

Menjadi 2 buah pide ukuran medium
Bahan

Untuk Poolish:
🍞 200 gr tepung serba guna (bisa pakai protein tinggi)
🍞 200 gr air, suhu ruang
🍞 sejumput kecil ragi instan (tidak lebih dari 0.5 gr)

Campur semua adonan poolish, tutup dengan plastik wrap, dan diamkan dalam suhu kamar minimum 12 jam atau sampai mengembang 2 atau 3 kali lipat.

Adonan utama:
🍞 200 gr air, suhu kamar (* lihat note)
🍞 200 gr tepung serbaguna
🍞 160 gr tepung gandum (wholewheat flour)
🍞 9 gr (1½ sdt) garam
🍞 2 gr (½ sdt) ragi instan
🍞 seluruh adonan poolish yang sudah dibikin diatas
(*) Note jika menggunakan tepung serba guna semua, kurangi air kira-kira 25 gr

Untuk olesan (glaze):
🍞 5 gr tepung
🍞 5 gr air
🍞 25 gr air panas mendidih
🍞 1 kuning telur (opsional)

Buat campuran glaze (glasir): Campur 5 gr tepung dan 5 gr air, aduk rata. Lalu masukkan 25 gr air panas, aduk sampai tidak ada gumpalan. Bisa juga dsaring agar halus.
Diamkan sebentar sampai suhu ruang. Sebelum dipakai, masukkan kuning telur (jika pakai), kocok hingga rata. Topping glaze siap digunakan.

Topping:
🍞 biji wijen putih dan hitam atau nigella



Cara membuat:

1) Setelah poolish siap, tuangkan air ke dalam poolish dan aduk rata. 
Campurkan semua tepung, garam dan ragi ke dalam baskom / mangkok besar. Tuangi dengan campuran poolish dan air. Uleni hingga menjadi adonan yang kalis elastis. Cek windowpane juga. 
Menguleni adonan bisa dengan mikxer atau manual. Lihat gambar #1  s/d #4

2) Pindah ke wadah lain yang dioles minyak tipis. Tutup dengan plastik wrap dan istirahatkan sekitar 45 menit atau sampai mengembang dua kali lipat. Lamanya tergantung pada suhu kamar masing-masing ya. gambar #5 dan #6

3) Siapkan meja kerja bertabur tepung tipis saja. Tuang adonan ke meja kerja dan uleni ringan saja, Tarik bagian pinggir adonan dan pencet ke tengah. 
Bagi adonan menjadi dua bagian yang sama. Bentuk bulat kemudian letakkan masing-masing di atas kertas baking. 

4) Gunakan telapak tangan untuk meratakan/ memipihkan adonan sebelum. Pipihkan dengan ketebalan kurang lebih 1-2 cm saja- jangan terlalu tipis. Tutup dan istirahat selama sekitar 45 menit atau sampai terlihat mengembang.
Lamanya tergantung pada suhu ruang masing-masing.

5) Panaskan oven pada 220 ℃ setidaknya 30 menit sebelum dipanggang. Oleskan campuran topping glaze di atas roti pide. Lalu tekan-tekan permukaannya dengan ujung jari hingga menyerupai bentuk diagonal yang berh-gelombang. Taburi dengan biji wijen hitam dan putih. Lihat gambar #10 s/d #12.
Panggang 15-20 menit atau sampai coklat keemasan.

Angkat dari oven dan segera bungkus dengan serbet bersih agar lembut dan tidak keras nantinya.
Selamat mencoba, semoga bermanfaat.


Follow me at Instagram; @citra_homediary
If you making this recipe, please let me know. 
Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚




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9 comments:

  1. This bread is just gorgeous, especially with the lovely cross-marked pattern in the top and the pretty sprinkling of sesame seeds! And it sounds absolutely delicious! Pinning to save and share - thank you so much! ~Shelley

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  2. You're right, breads made with a poolish are so much better! My family loves this bread and we have it as often as we can!

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  3. I love learning about different cultures and the food there. So I really appreciated reading the history of this on your post. It sounds incredible.

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  4. What a beautiful bread! I love how fluffy it is, it reminds me of a really tall focaccia! Very nice with the diamond shape on top, too!

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  5. What a beautiful bread! I love how you dimple it like focaccia! Thank you so much for sharing the history of this bread as well!

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  6. I love flat bread and had so many varieties! I think it's time for me to bake it at home myself! Saving the recipe.

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  7. Always on the look out for new breads for my partner to make! This looks lovely will let you know how he gets on!

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  8. Oh my these are beautiful!! I love discovering new bread recipes and ideas and I cannot wait to try these. The center is perfect <3

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  9. I've seen this bread before and tasted it but didn't know the name. I've been wanting to make the recipe but without the name I didn't know where to look. You did such an excellent job of baking it. I can't wait to start on my own flatbread.

    ReplyDelete

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