Preparing Turkish Poğaça
Preparing the dough
Now we prepare the dough. Making a yeast dough is not that difficult (though there are easier things to do).
Here we go…
3. Warm up the milk
Pour the 250ml milk into the pot, put it on the stove and heat it. The milk should have about 38°C – 40°C (about 100°F – 104°F), NOT MORE!! If you make it too hot, the yeast fungi will die.
4. Separate the eggs
While the milk gets warm, we can use the time to separate the eggs. We crack the eggs and pour the yolk from one eggshell into the other (and back) while the egg white drains off into one of our cups. After that we should have something like this:
5. Heating the milk is done
By now, the milk should be warm enough. Take it from the stove and check the temperature. If it’s too hot (you should be able to put your finger in it without burning yourself), let it cool down a little.
6. Unpack yeast
Now we unpack the yeast. Yeast is a kind of fungus and takes care for our dough to become light, soft and airy. To make the yeast do this, we need to feed it.
7. Dissolve yeast in milk
We crumble the yeast into the warm milk and add the sugar. Using the fork, we stir the milk a little, to help the yeast and sugar dissolve. The yeast will now start its work on the sugar and milk. Now we have to hurry up, because the yeast shouldn’t be left alone for too long. It must still be warm when we let the dough rest to expand.
8. Flour and salt
We pour the 500 g wheat flour into the large bowl and add the salt.
9. Egg white
Add the egg white…
…and the milk, which now has a nice caramel color, due to the yeast.
11. Olive oil
Now the 125 ml olive oil on top of that, and we’re done with all dough ingredients.
Now mix all those ingredients with each other. You can do that with your hands, I used a wooden spoon only for this photo (because I had to hold the camera).
13. More mixing
After a short time, the ingredients start merging and make a clumpy mass. Don’t stop stirring!
A bit later the dough get too tancious for the spoon, so we have to continue with our hands, if we didn’t already do so. Knead it until it becomes smooth and elastic and until all ingredients are perfectly merged.
15. More kneading
This is the finished lump of dough. Ideally it is smooth and not (or only little) sticky. You can drag it to double length and throw it into the air (feel like a real pizza baker). If it’s still too sticky, add some more flour and keep kneading.
16. Done with the kneading
If we’re really fed up with kneading and the dough is looking good, put it back into the bowl.
17. Let the dough rest
Now we have to give the yeast some time to do its work. We cover the bowl with a towel, and fix the towel with pegs.
18. Keep it warm
The dough has to rest calm and warm now for 90 minutes. For this, I heated my oven on the lowest temperate and put the dough into it, leaving the door open. You can also put the dough onto your heating radiator. The important thing is: The dough must stay warm (not too hot!) and does not get any cold wind or air draft.
19. Let the dough wait
To ensure we don’t miss the 90 minutes, we may use an alarm clock.