Turkish Bread

I am trying to recreate a bread that is popular in German and was introduced by Turkish bakers and featured in the following video: Was ist in unserem Döner? | Galileo | ProSieben - YouTube

The report mentions only that wheat flour, water, oil and yeast are used for the dough.

The bakers seems to be able to push down on the dough without deflating it at the end, but how?

It deflates where your fingers press but then inflates in between and when baking, everything expands again to a certain extent.

I love this bread, which I think is the same or at least related.

Indeed it should reinflate, but when I try it really ruins the structure of the dough so that it does not reinflate. Also my dough is more transparent so that I can see the bubbles after proofing. What could be wrong?

Could the dough be overproofing? Taking the fermentation/rise too far can ultimately weaken the elasticity of the dough, also make there be no more food for the last bit of rising.

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