Eric Kayser's Ekmek bread recipe

Originally from Anatolia, Ekmek bread immerses gourmets in the Mediterranean tradition of bread with olive oil and honey. We can already hear the cicadas following Eric Kayser's recipe, can't you?

In Turkey, these soft breads enriched witholive oil and honey are the essence of the baking tradition. It's no coincidence that its name simply means bread in Turkish.

FollowEric Kayser 's step-by-step advice and (re)discover the recipe for this Turkish bread, which will go wonderfully with your sweet or savory recipes.

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Recipe for Eric Kayser's Ekmek bread

Ingredients:
500g of wheat flour.
100g of liquid leaven.
10g of salt.
7g to 8g of yeast.
225g of water.
75g of honey.
40g of olive oil (+ a few cl for gilding).

Utensils:
A bowl or an electric mixer (if you don't want to knead by hand)
A thermometer.
A brush.
A horn.
A dough cutter.
A razor blade.
An oven rack.
Parchment paper.

Time:
Kneading by machine or by hand: about 15 minutes
1st push: 2 hours
Resting time: 30 minutes
2nd batch: 2 hours
Cooking time: 20 minutes

Preparation:

With hand kneading:
Pour the water into your bowl. Water at a temperature a little more temperate than usual 25°C / 30°C. Then add the yeast in small pieces. Continue with the flour, the salt and finally the leaven. Start mixing with your hands.

Add the honey and continue mixing, taking care to collect all the flour on the sides and bottom.

Once the mixture is homogeneous, add the oil. And mix, again with force (take and strangle the dough) Repeat this gesture until the olive oil is completely absorbed. Then, start to insert air inside the dough by throwing it in front of you and making it turn.

With an electric mixer kneading:
In the bowl, pour the flour, water, liquid leaven, yeast, salt and honey. Mix for 5 minutes at slow speed, then 10 minutes at fast speed. About 3 minutes before the end of the kneading, add the oil.

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Form a ball with the dough and place it in your lightly floured cul de poule. Let it rest for 2 hours.

Flour our table slightly. And divide your dough into 3 equal parts. Roll up these small dough pieces. And let rest 30 minutes covered with a cloth.

Drive out the air by flattening slightly your dough pieces. Form a ball. And flatten them slightly because the Ekmek are a little flatter than the other breads we are used to.

Place your dough pieces on a grid covered with parchment paper.

Roll out the dough pieces in a polka shape.

Let them rise for two hours.

Bake your breads 20 minutes at 230°C, 240°C.

And hop, we even enjoy a step by step recipe, in video: