Turkish Rustic Bread
1/4 + 1/4 + 1/4 cup all purpose flour
3 tbsp + 3 tbsp + 2 tbsp warm water
7 gr or 8 gr (1 packet) instant yeast
1 tsp sugar
1/4 cup warm water
3 cup flour, sifted
1 tsp salt
1 cup warm water
Getting the starter going takes a few days. On the first day, mix 1/4 cup flour with 3 tbsp warm water in a bowl very well and cover. Let it sit at room temperature.
On the second day, add 1/4 flour and 3 tbsp warm water, mix very well, cover. Let it sit at room temperature.
On the third day, add 1/4 cup flour and 2 tbsp warm water, mix well. Let it sit at room temperature.
The starter will be ready on the fourth day. In a small bowl, mix the yeast, sugar and 1/4 cup warm water. Stir well so the yeast dissolves. Let it rest for 10 minutes - it will become bubbly (picture).
Sift the flour and salt in a large bowl. Add the bubbly yeast mixture, 1 cup warm water and the sourdough starter. Mix and put the dough on the lightly floured counter and knead well for about 10 minutes until it becomes smooth.
Place the dough on a floured tray, sprinkle some flour over it (picture) and cover with a clean kitchen cloth. Let it stand in a warm spot*. After 2 hours the dough will double in size (picture).
Place the dough on the lightly floured counter. Press all over it with your hands to get rid of air bubbles (picture). Knead for about 3 minutes and give it an oval shape (picture). Sprinkle some flour all over, cover it with a clean kitchen cloth, and put aside for about 40-45 minutes until the dough doubles again in size.
If you have a pizza peel, sprinkle some cornmeal on it. If not, place parchment paper on an oven tray and sprinkle some cornmeal or some flour on it. Then gently arrange the loaf on it. With a razor or very sharp knife make a few 1 cm deep slashes on the dough (picture) for the steam to come out.
Preheat the oven to 425 F and put some hot water in an oven-safe bowl. Place it at the bottom of the oven. Place the tray on the middle rack. Bake for about 40 minutes. Place the Turkish Bread on the wire rack to cool it. Then slice and serve.
* I turn the oven 175 C for 5 minutes and then off. After 5 minutes it was warm enough to make the dough double in size so I placed the tray in the oven for 2 hours:)