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peterpan

My all time favorite bread, PIDE, Its also known as Turkish bread, full of flavour, chewy texture, keeps for ages and great toasted with whatever you like on top.

I bet Timber could come up with some great toppings, but I usually have some salad and grilled chicken breast topped with a bit of good old NZ cheddar melted over it. The texture should be coarse with lots of open area, big holes are all right.


The black stuff is not rat shit, its black sesame seeds, all I had at the time.

You wanna know how to make it? well gather around kiddies and I will divulge my super secret Pide recipe.

First make a preferment, you absolutely need this to get the texture and flavour.

Half teaspoon dry Yeast
1/4 cup warm water
1/4 cup warm milk
a cup 120 grm flour, general purpose is fine.

Mix it all up and leave overnight or longer if its cooled.

After your preferment has had time to work its magic.
Get a bowl and add

1. 1 Tsp yeast
2. 1 1/4 Cups of warm water
3. 1 Tsp sugar
4. 3 Cups 450 grm Flour
5. 1 1/4 Tsp salt
6. 2 Tbs Olive oil

Chop up the preferment in little bits and them mix it up, I use a mixer because I'm a rich cvnt
But you poor people can do it by hand as this bread doesn't need a lot of development and the 'ol Turks were doing this well before Mr Ken Wood came along.

Give it two Prooving times of 40 mins each.
One proof of 40 mins as above in a covered bowl, and then a good 2 min hand moulding.
Divide into two and then a 5 min hand moulding each peice, you will need plenty of flour to roll it in during moulding.
Leave it for its 2nd 40 min proof, and when this is complete roll each peice into flat lengths about 250 mm long by 100 mm.
Push finger tips into the dough to dimple and sprinkle sesame seeds over it.

In the meantime get your oven stinking hot and keep some trays in it so when you put the bread on it gets a good jump from the residual heat.

12 mins baking time at least 250 deg and there you have it. Sounds a bit complicated I must admit but its not and it produces the best tasting bread you will ever come across.
It also makes really great hamburger buns, just roll out in a flattened ball instead of long shape.

blackgang

Sounds Great there Pete, sounds like what folks make now and call it sour dough, but it is less trouble than real sour dough and I bet it does taste fine, so when ya come to visit and watch MotoGP with me on my new sat system you can bake some and we eat it with a pot of Pinto beans and fried taters.

How the fuck do that sound? Maybe have some fresh smoked sausage about that time too, I should have that freight from the states by months end.

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Rigger

looks like bread with big holes in it

Propagator

Looks great PP, would go down well with lashings of decent butter and some good cheese

dirtydog

I think I will give this one a try, it looks a lot easier than friscofrankies bread and I won't have to nurture a bowl of gunk for weeks on end

peterpan

FF and the other true sour dough aficionados will say, you need the proper injection of bugs from SF. To be honest i find it difficult to tell the difference. Anyway it is easy to make but you do need to have a very hot oven, you won't be able to cook it under your GF's hairdryer. We shall look forward to photos of your results.

But I won't hold my breath.

Tao

Where do you buy the yeast?

smeden

nice looking bread easy recipie easy to make

friscofrankie

Nah, I got lucky; think the key to good sourdough here is sticky rice gruel. I've been fuckin around with some domesticated yeast type breads here and am enjoying the results. I killed my sourdough culture after about a year and was heart-broken. I tried a potato water bait and it was just fucked. Went down and bought a five baht bag of cooked Sticky rice boiled that down to gruel and after nursing it along I got two loaves of the best sourdough bread I could ever ask for.

You just gotta keep tryin to catch the right germs.. They're here and they make bread taste good.

Well what the fuck would you know? Ever eat any SF sourdough?

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peterpan

Keep ya hair on Pops

Eaten quite a lot of it, Those were Interesting times for a foodie like myself, as I was involved in the development of a continuous fermentation system for cracker biscuits.
We brought in bags of different starter cultures, Germany & the US.
Had a full test kitchen so we would bake some tremendous bread.
I spent 3 yrs hawking the system around the big bakeries in the US. but no one would take it up (Luddites)
Eventually sold them in Europe

friscofrankie

But them uro fucks know what's what with food, eh?

The otehr day I did this quick & dirty little bread. Dunno know how much, maybe a teaspoon or two, of a packaged yeast into a cup or two of warm water, aded a bit of sugar. not much enough to wake up the yeasties though. then once that was good and frothy added some flour and a bit more water to make a nice, thick batter.
How much yeast you use really isn;t important is it? You give a few spores enough time and they can do wondrous things. Any way, I forgot that I was maiking brea, You know, shit comes up, Things need doin', You just plain fuckin forget. So I added some flouor an water to the mix the next day baked up the nicest loaves I've ever done with a domstic yeast.

Couple of things I can absolutely verify:
The culture I have caught make a good open crumb sour bread as good as anythiung I ever had in SF and teh germs are local.
Making bread for sandwiches using packaged yeasts is easier than makinga three egg- omlet that doesn't brown on the outside or slime on the inside.
If Iver go back to the homestead, I am takng some of teh culture I caught with me. Them SF pussies ain't ever seen sour dough like I can make with it .

making Good Bread is easy. Making great bread; Well, it's art ain't it?

Marmite the Dog

I'm not sure how hot my oven goes (220?), so I guess I'll have to cook it longer.

Sir Burr

This is probably a stupid question, but, what the hell.

I don't have an oven, but, I do have one of those knock-off Weber barbeques with a cover. You reckon I could bake bread in it?

El Gibbon

^ Yes, the recipes probably will need to be adjusted. Check the web for Camp Breads, BBQ breads etc. there gotta be some out there somewhere.

Main problem will be maintaining constant heat, a bed of good coals should do it though.

E. G.