Sourdough pide with egg is a delightful and traditional Turkish bread, perfect for breakfast, lunch, or as an accompaniment to various dishes. This recipe guides you through creating a flavorful and airy pide from scratch, using the natural leavening power of sourdough.
Ingredients (General)
- Water
- Sourdough starter (fed and active)
- Flour
- Salt
- Egg (for brushing)
Instructions
- In a large mixing bowl, combine water and sourdough starter. Stir until the starter is completely dissolved. Add the flour and knead until a smooth dough forms, or gather it with a spatula. Do not add salt at this stage.
- Cover the dough and let it rest for approximately 30 minutes. After resting, add the salt and knead the dough again to ensure the salt is well incorporated.
- To strengthen the dough during fermentation, perform a total of 4 stretch and fold cycles. Allow 20-30 minutes of rest between each cycle.
- Once the stretch and folds are complete, let the dough ferment at room temperature for about 2 hours, or until its volume significantly increases.
- Transfer the proofed dough to a lightly floured or bran-dusted surface. Gently shape it and let it rest for a final proofing of about 1 hour.
- Just before baking, gently stretch the dough from the center outwards with your hands to form the traditional pide shape. Lightly raise the edges.
- Brush the top generously with beaten egg.
- Bake in a preheated 250°C (480°F) steamy oven until golden brown on top and bottom. Serve hot. Enjoy!
