Koy Ekmegi (Turkish Rustic Bread) is a traditional Turkish recipe for a classic rustic or country-style bread made with a sourdough starter. The full recipe is presented here and I hope you enjoy this classic Turkish version of: Turkish Rustic Bread.
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Ingredients:
110g Sourdough Starter
1 packet (about 8g) instant active yeast
1 tsp sugar
60ml warm water
420g bread flour, sifted
1 tsp salt
240ml warm water
Method:
In a small bowl, combine the yeast, sugar and 60ml warm water. Stir well then cover and set aside in a warm spot for 10 minutes for the yeast to activate and for the mixture to begin frothing.
Meanwhile, sift the flour and salt into the large bowl. When the yeast mixture add to the flour along with 240ml warm water and the sourdough starter. Mix well to combine then bring together as a dough and turn onto a lightly-floured work surface. Knead well for about 10 minutes, or until the dough becomes smooth and elastic.
Transfer the kneaded dough to a floured tray then sprinkle with flour, cover with a clean tea towel and place in a warm spot for about 2 hours, or until the dough has doubled in size. After this time, return the dough to your floured surface and press all over to remove the excess air. Knead for about 3 minutes then use your hands to shape into a rough oval (like a rugby ball). Sprinkle a little flour over the top then cover with a kitchen towel and set aside in a warm spot for about 50 minutes, or until the dough has doubled in size once again.
Line a baking tray with greaseproof or parchment paper. Sprinkle some cornflour on the top then sit the dough on this. With a very sharp knife make some diagonal slashes about 1cm deep in the top of the loaf then transfer to an oven pre-heated to 210°C. Place a bowl of hot water in the oven as well.
Bake for about 40 minutes, or until the loaf is a golden brown and the base of the loaf sounds hollow when tapped. Transfer the loaf to a wire rack to cool then slice and serve.
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