Best 2 Naturally Leavened Turkish Poğaça Recipes

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When it comes to comforting and delightful pastries, naturally leavened Turkish poğaça stands out as a culinary gem that combines history, flavor, and a touch of magic. Originating in the vibrant streets of Turkey, this delectable treat has captivated taste buds for generations. Embark on a culinary adventure as we explore the secrets of creating the perfect naturally leavened Turkish poğaça, a bread that relies on the power of time and natural ingredients to achieve its unique texture and unforgettable taste.

Check out the recipes below so you can choose the best recipe for yourself!

NATURALLY LEAVENED TURKISH POğAçA



Naturally Leavened Turkish Poğaça image

Classic Turkish poğaças, made with olive oil and yogurt, are like healthy cheese-and-herb scones. My variation uses natural sourdough leavening for an even healthier, more flavorful result. I love how layered and crispy these poğaças turn out, and how versatile the dough and fillings are.

Provided by dishesfromafar

Categories     Recipes

Time 45m

Yield 6-7 poğaças

Number Of Ingredients 13

Dough
250 grams plain whole milk yogurt (~1 cup)
80 grams extra virgin olive oil (1/3 cup)
70 grams sourdough starter (~¼ cup)
250g refined flour (scant 2 cups)
50g whole wheat flour (heaping 1/3 cup)
10 grams salt (1 ½ tsp)
Fillings and Toppings, add to taste
Herbs such as dill, parsley, oregano, or chives
Cheese such as crumbled Turkish white cheese, feta, or asiago (~70 grams)
Black pepper
Egg yolk to brush on the dough before baking
Sesame and nigella seeds, if desired

Steps:

  • Whisk together the yogurt, olive oil, and sourdough starter in a medium bowl.
  • Add most of the flour, reserving a little in case it's not needed, and add the salt. Mix and knead the dough in the bowl until all the dry ingredients are incorporated. Add more flour as needed to get a soft but not sticky dough.
  • Wash and chop the herbs, and prep (crumble, slice, shred) the cheese you've chosen to use. Then add them as well as the black pepper to the dough by folding and kneading.
  • Cover the dough and let it ferment at room temperature for 4-6 hours. Then refrigerate the dough overnight.
  • The next day, prep a baking sheet with parchment paper.
  • Flip the cold dough out of the bowl and shape it into a tube, about as thick as a baguette.
  • Cut the tube on the diagonal about every 5 cm (2 inches), and place the pieces on the parchment paper smooth side up (as opposed to cut side up).
  • Cover and let the dough rest and rise for an hour or longer, until it's puffy.
  • Preheat your oven to 180°C (355°F).
  • Brush the dough with lightly beaten egg yolk and sprinkle with sesame and nigella seeds.
  • Bake for 25-30 minutes, until golden brown.

SOURDOUGH BOMBOLONI (DONUTS)



Sourdough Bomboloni (Donuts) image

These aromatic, pillowy soft, and slightly sweet donuts are so delicious. The bolted hard red winter wheat, rum, lemon zest, and sourdough fermentation add complexity to the flavor, making rich or sweet fillings an option but not necessary.

Provided by Melissa Johnson

Categories     Recipes

Time 1h40m

Yield 16

Number Of Ingredients 17

Sweet Stiff Starter/Levain
90 grams bolted all purpose flour (2/3 cup)
50 grams water (3 heaping Tbsp)
35 grams sourdough starter (2 Tbsp)
20 grams brown sugar (1 heaping Tbsp)
Dough
All of the stiff levain from above when it is ripe/tripled (195 grams)
530 grams bolted all purpose flour
67 grams sugar (⅓ cup)
10 grams salt (1½ tsp)
113 grams softened unsalted butter (1 stick/8 Tbsp)
4 eggs
10 grams rum (1 Tbsp)
zest of half a lemon
24-32 ounces of light oil, such as canola or refined peanut oil for frying
100 grams of granulated sugar (½ cup) to roll the donuts in
Optional whipped cream, nutella, jam, lemon curd and many other possibilities for filling the donuts

Steps:

  • Starter/Levain (8-12 hours before you plan to mix the dough)
  • Mix and then briefly knead the ingredients for the sweet stiff starter. Place the starter ball in a container with space for tripling and cover.
  • Dough Mixing
  • Combine all of the dough ingredients in the bowl of a stand mixer and mix on low-med speed for about 10 minutes using a dough hook. Scrape down the sides of the bowl periodically and check on the dough texture after about 5 minutes. The dough should be a little sticky, but shouldn't come apart on your fingertips. Add more flour in small increments (2 Tbsp/17 grams) to get to a lightly sticky feel.
  • If you want to hand mix the dough, start by using a bowl and spatula, and then move to slapping and folding the dough on a clean work surface. This slapping and folding video shows the progress of a similar sticky dough.
  • Bulk Fermentation
  • Transfer the dough to a lightly oiled/buttered container and cover it. After about 30 minutes, give the dough a quick stretch and fold to confirm the gluten is developing nicely and the hydration is manageable.
  • Let the dough rise for at least 4 hours in a warm place, low 80s if possible. You might place the dough in your oven with the light on, use a Raisenne hot pad, or a proofing box. The dough should have expanded by between 75% and 100% before you move onto the next step (see photos in the gallery below).
  • Dividing and Shaping
  • Scrape the dough out of the bowl and onto a floured work surface.
  • Roll the dough into a tube and divide it into 16 pieces (about 70-80 grams each).
  • Form the dough pieces into balls and place them on a heavily floured baking sheet with about 2 inches between each ball.
  • Final Proof
  • Cover the baking sheet and let the donuts rise 2-4 hours, until doubled (see photo gallery below). My tray of dough was in a cooler environment for this second rise, and the final proof took 3 hours.
  • Frying
  • In a cold 4-6 quart Dutch oven or heavy deep saucepan, add oil until its about 2 inches deep.
  • Heat the oil, checking the temperature frequently. You may want to lower the heat on your stove when the oil reaches 350°F because the temperature of the oil may continue to rise too quickly if you don't.
  • Begin frying the donuts when the oil reaches 355°F and if the oil climbs over 370°F, pause and let the oil cool down.
  • If your oil temp is below the suggested range, the donuts will not form a skin and will absorb oil. And if your oil temp is above the suggested range, the donuts will burn on the outside while the inside remains uncooked.
  • Using a metal spatula or dough scraper, transfer 3-4 dough balls, one at a time, from the baking sheet into the hot oil.
  • Fry the donuts for 2-3 minutes per side, flipping with tongs or a slotted spoon. Use the tip of your thermometer to pop any air bubbles that form on the donut surface.
  • When both sides of the donuts are golden in color, use a slotted spoon to remove the donuts from the oil and drain off the excess oil, then place them on paper towels.
  • Topping, Filling and Storing
  • As soon as the donuts are cool enough to handle, roll them in granulated sugar.
  • If you're going to fill the donuts, let them cool completely beforehand. You can then make a cuts in the sides of the donuts with a knife or chopstick, and fill the holes via a pastry bag with a cream piping tip, or you can cut the donuts completely in half on the horizontal and spread filling throughout the center of the donuts, for more of a sandwich style donut.
  • Store the donuts covered at room temperature for several days.
  • For freezing info, see the blog post above.

Tips:

  • Use a digital scale to measure your ingredients for the most accurate results.
  • Make sure your sourdough starter is active and bubbly before using it.
  • If you don't have a Dutch oven, you can bake the poğaça in a regular baking dish, but you may need to adjust the baking time.
  • Let the poğaça cool slightly before serving so that the filling has a chance to set.
  • Poğaça can be stored in an airtight container at room temperature for up to 3 days.

Conclusion:

If you're looking for a delicious and easy-to-make Turkish bread, poğaça is a great option. With its soft and fluffy interior and crispy exterior, it's perfect for any occasion. So next time you're in the mood for something homemade, give poğaça a try!

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