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Inside The Factory That Makes Turkish Most Legendary Bread
Salt is an essential ingredient in bread and pastry making, including Turkish varieties. It not only enhances flavor but also strengthens the gluten network in the dough, which helps the bread maintain its structure. In pastries, salt balances sweetness and can also affect texture and color. Turkish bakers carefully measure salt to ensure their breads and pastries have the perfect taste and texture that they're famous for.
Nestled in the heart of Turkey's vibrant streets lies a factory steeped in tradition, where bread-making is not merely a process but a cultural legacy. This bakery is no ordinary one; it's the origin of some of Turkey's most renowned breads that have adorned tables for generations. Every baker here is a master of their trade, upholding age-old methods passed down through the ages. The clay ovens, their fiery depths aglow with fervor, stand as sentinels of authenticity, ensuring each loaf emerges perfectly golden and crusty, promising to delight the senses and transport you to a realm where bread is not just sustenance-it's a cultural gem. Come with us as we enter this extraordinary factory, where each loaf narrates a tale of timeless techniques, dedicated bakers, and exquisite ingredients converging to craft Turkish bread that truly is legendary.
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In Turkey, Turkish cuisine is incredibly diverse, and regional variations are common. However, Turkish cuisine is known for its wide range of savory and sweet pastries, as well as various types of bread like ekmek, pide, simit, yufka, lavas, and durum. Each region may have its specialties, contributing to the rich tapestry of Turkish culinary traditions. Many classic Turkish breads are handcrafted using techniques passed down through generations, such as slow fermentation processes that enrich the bread's flavor and texture.
The process begins with the preparation and mixing of ingredients, which includes combining natural sourdough starter, flour, and cold water. A little bit of salt will help strengthen the gluten network-the only ingredients needed. These are blended in a large dough mixer. To achieve the desired consistency, extra flour or water might be added. The blend of flour, water, and sourdough is then kneaded for 15 minutes. Following a fermentation period of about 16 hours, the sourdough expands and is ready for baking. Meanwhile, an oven is heated with wood to the right temperature. The mixing and kneading of the dough typically take around 30 minutes. After this, salt is introduced and dissolved with a bit of water. Finally, the large mass of white bread dough is moved to a big vat for cutting.
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