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Taste and atmosphere
Flavors, dishes and restaurants
Cuisine
Although it has "sweet" in its name, Sweet Leavened Bartin Bread is not sugary; the term "sweet" refers to the use of a non-bitter, special chickpea yeast or long-rested sourdough. Baked in stone ovens with wood fire in the bakeries of Merkez, its crust is hard and crispy while the crumb is spongy and porous. It is known for staying fresh for days. You can find the historical bakeries where you can buy this bread fresh on the Map.
Ingredients
- 5 cups of bread flour
- 1 cup of active sourdough starter
- 2 cups of warm water
- 1 tablespoon of salt
- 1 teaspoon of olive oil
Preparation
- Sift the flour into a large bowl, make a well in the center, add the sourdough starter and warm water, and mix.
- Add the salt and knead for at least 10 minutes until you get a smooth, slightly sticky dough.
- Transfer the dough to a bowl greased with olive oil and ferment at room temperature for 4-5 hours, performing stretch and folds.
- Shape the dough, place it in a Dutch oven or baking tray, score the top, and bake at 230 degrees Celsius with the lid closed.
Practical notes before you go
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- Menus and hours can change; confirm before you go.
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