Soft Sandwich Roll Bread. Poolish method, recipe with video.

Merhaba From Türkiye 👋

First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 

And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes.

For me, baking bread is so fun and satisfying. And for my family, nothing is better than enjoying hot buns just after coming out of the oven. Bread is a staple in our house so baking them is something routine for me.

You can check my other bread/ bun recipes in the category Bread/ Bun/ bagel here. You can find more than 60+ bread/ bun recipes there.

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Simit. Turkish round bread (Poolish method)

 

Resep dalam Bhs Indonesia ada dibagian bawah

Merhaba From Türkiye 👋


First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛

If you are my blog regular reader you may already be familiar with this Simit. It's a famous ring-like bread. It has an extremely crusty and yummy texture outside covered with sesame seeds, and delicious chewy-soft inside.

So famous until it becomes like Turkey's icon or symbolic.

People here love to enjoy them at breakfast or brunch time. You can find Simit sellers mostly in the early morning on streets or any other places in Turkey. And some breakfast cafes provide them while they are hot and fresh from the oven in the morning only. With hot tea accompany it make this "bagel" very popular as a breakfast/ brunch menu in Turkey.

Serve it with cheese spread, white cheese, or any kind of cheese you love, olive and cherry tomatoes, or cucumber as a salad. Or simply dip into olive oil herb with thyme....Hmmm...yummy👍

You may love this (Çiğ) Çibörek / Turkish food recipe; mincemeat stuffed fried meat turnover

Since living here for almost 13 years now, baking this simit is almost my routine thing to do. I have some recipes that work very fine and you will get the best and authentic Turkish simit close to a local one here.

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Tombik Ekmek (poolish ön mayası) / Turkish style burger bun recipe. Poolish method

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Merhaba From Türkiye 👋


First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛

Just like other European countries, bread is a staple for Turkish. Turkish people eat bread (turkçe: ekmek) start from breakfast to dinner. Bread is of such importance in Turkey that even to throw bread is an insult. No bread should ever go to waste

We eat bread with a slice of white cheese, dip it into olive oil for breakfast, spread with jam or tomato paste (salça). Eat with Turkish sucuk (dry spicy sausage) and eggs or just simply dip into a creamy soup.

Bread in Turkish culture varies according to the region, the way it is cooked, and its ingredients. Dor an example; Trabzon bread, one of the famous bread from Black Sea region. It differs from other bread it has long making process. 

There is also "bazlama" which is famous from Ankara. It's a single-layered, flat, circular, and leavened bread with a creamy yellow color, found in Turkey. It has an average thickness of 2 cm and diameters ranging from 10 to 25 cm, cook over pan instead of baking in the oven.
I will share this "bazlama" bread next time.

Gömeç ekmek (gömeç bread) also call "breakfast break (kahvaltı ekmeği), a specialty from Konya Province. It's a flatbread similar to ramazan pide (but different). Traditionally made by a group of women and bake in the public stone oven similar to the tandoori oven.

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

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Merhaba From Türkiye 👋

First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 

And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes.

Ramadan pide, is one of the Ramadan staples 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.
Most public bakery already produces this pide bread before 6 PM and are already wrapped up waiting for people to buy or they will distribute to the neighborhood. 

Baking bread at home has also become 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.

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