Ekmek Bread Recipe

Kneading by hand: Pour the water into your bowl. Use water at a slightly warmer temperature than usual, around 25°C / 30°C. Then, add the yeast in small pieces. Continue with the flour, salt, and finally, the starter. Begin mixing with your hands.

Add the honey and continue mixing, taking care to gather all the flour from the sides and bottom. Once the mixture is uniform, add the oil and mix again vigorously (lift and knead the dough).

Repeat this action until the olive oil is fully absorbed. Then, start to incorporate air into the dough by throwing it in front of you and making it spin.

Kneading with an electric mixer: In the bowl, add the flour, water, liquid starter, yeast, salt, and honey. Mix for 5 minutes on slow speed, then for 10 minutes on high speed. About 3 minutes before the end of kneading, incorporate the oil.

Shape the dough into a ball and place it in a lightly floured bowl. Let it rest for 2 hours.

Lightly flour your table and divide your dough into 3 equal parts. Roll these small pieces into balls and let them rest for 30 minutes covered with a cloth. Release the air by gently flattening your pieces. Form a ball and slightly flatten them as they should be a bit flatter than the other breads we are used to.

Place your dough pieces on a baking rack lined with parchment paper. Slash your dough pieces in a polka dot pattern.

Let rise for two hours.

Finally, bake your breads for 20 minutes at 230°C to 240°C.