BBM Magazine Issue-Sayı: 37 March/April - Mart/Nisan 2020

ARTICLE • MAKALE 71 BBM / MARCH-APRIL 2020 • MART-NİSAN 2020 sepetine ve hamurun yüzeyine az un serpiyoruz ki hamur sepete yapışmasın. Hamurun ekli kısmı bize bakacak şekide aktardıktan sonra az un serpip üstüne bez örttüğümüz hamurları yarım saat dınlenmeye bırakıyoruz. Hamurları artık buzdolabına koyabiliriz . Hamuru dolaptayken 10 saat sonra kontrol ediyoruz kabında iki katına yakın kabarmalı ve parmak bastığımızda hafifçe geri dönmeli. Bu süre kullandığımız unlara ve mayanın aktfliğine göre değişiklik gösterir genelde 15- 25 saat arası pişmeye hazır hale gelir. Hamuru doaptan çıkarıp yağlı kağıda ters çevirin ve desen yapacaksanız ince süzgec yardımıyla çok az un serpip üzerini sı- vazlayıp fazla unu alın unun eşit dağılımını sağlayın. İstediğiniz şekilde hamurun üstüne jiletle kesi atın. Bu sayede hamur gelişi güzel patlamayacak isteğniz yerlerden ayrılarak pişecektir. Hamuru yağlı kağıtla birlikte ısınan döküm tencereye yerleştirin 240 derece de 25- 30 dak kapaklı pişirin. 25 dak sonra kapağı açın kontrol edin hafif pembemsi bir renk olmalıdır. Kapağı açın dereceyi 200 e indirin 15- 20 dak fansız ayarda pişirmeye devam edin. Pişen ekmeği tencereden alıp tel ızgara üzerine çıkarın ve soğumaya bırakın. Ekmek fırından çıkıncada birkaç saat pişmeye devam eder bu yüzden hemen kesmeyin bırakın soğusun. To obtain the gluten windowpane, take a golf-ball-sized dough and stretch it between two fingers. If the dough is stretched without being broken off and becomes transpar- ent, you pass the gluten windowpane test. If it is broken off and it has pores, you need to knead it a bit more. After kneading the dough for ten minutes, put two spoonfuls of olive oil to a container and put the dough to that container. Cover it with a cap. It should be left to rest for an hour. Fold the dough from four corners to the center. Repeat this step 3 or 4 times with intervals of half an hour. Folding makes the dough stronger and allows pores to be formed. The bread becomes more sponge-like and softer. After the 4th folding, leave the dough to rest. You will ob- serve bubbles on the dough. These bubbles are formed by carbon dioxide gas arising from the fermentation process. Bacteria in the yeast are fed with the sugar inside the flour and carbon dioxide gas appears. This makes the bread rise. After 6 hours, the dough structure changes and it no longer sticks to hand. Dust a bit of flour on the kitchen bench, take the dough on it and make it a tight ball. Cover it and leave it to rest for half an hour. Give its final shape by folding it again and put it into the fermentation basket. Dust a bit of flour on the dough and in the basket to pre- vent the dough from sticking to the basket. Leave it to rest for half an hour. You can put it into the refrigerator. You can check it after 10 hours. It should rise to the double volume and when you press with your finger it should take its shape back. The dough will be ready to be baked in 15 to 25 hours depending on the type of the flour and the activity level of the yeast. Take the dough from the refrigera- tor and make it upside down on baking pa- per. If you want to make a figure on it dust a small amount of flour and distribute it evenly on the dough. Use a razor blade to make the figure you want. During the baking process, the dough will be separated from these cuts. Put the dough into the cast iron cooker with baking paper. Cook it for 25 to 30 minutes with 240 degrees. After 25 minutes check it if it has a slightly pinkish color. If so, open the lid and decrease it to 200 degrees and con- tinue to cook with 15 to 20 minutes without using the fan. Take the bread from the cooker and chill it off. The baking process continues for a couple of hours after being taken from the oven. So do not slice it until it completely chills off.