Turkish Bread Pockets

Makes 4kgs

Procedure

1. Add Water to spiral mixer followed by all dry ingredients.

2. Mix on slow speed (in reverse direction) for 2 minutes then on high speed for 5 mins, or close to full development.

3. Gradually add the oil to the dough in small amounts until fully incorporated.

4. Remove from mixer and place 4kg of dough into well oiled 70cmx45cm fermenting bins, press dough out as close to edges of the bin as possible.

5. Cover to prevent skinning and rest dough for ½  hour at room temperature.

6. Knock back the dough by folding it over itself in thirds, rotate 90 degrees and then lightly press out to the edges of the bin. Rest for another ½ hour and repeat this process another 2 times. Rest for ½ an hour after the last fold.

7. Gently tip the dough onto a well floured bench and shape dough into a rectangular shape the same size as the tub.

8. Scale/cut dough into desired weight. For Turkish Pockets we recommend approx. 100g each or 40 per tub. For Turkish Loaves we recommend 400g each

Procedure - Plain Turkish Loaf / Pocket

1. Dip fingers on one hand into olive oil  and press into loaf/pocket multiple times to create multiple lines of ‘holes’ on the loaf / pocket – similar to using a pastry docker.

2. Sprinkle the mix of white and black sesame seeds over the top of the loaf / pockets.

3. Rest for 20 minutes prior to baking.

Ingredients

• 500g White Sesame Seeds
• 100g Black Sesame Seeds

Procedure – Basil Pesto Turkish Loaf / Pocket

1. Dip fingers on one hand into olive oil  and press into loaf/pocket multiple times to create multiple lines of ‘holes’ on the loaf / pocket – similar to using a pastry docker.

2. Top with some grated cheese, approx. 30g per loaf

3. Rest for 20 minutes before baking

Ingredients

• 250g Olive Oil
• 250g Basil Pesto
• 50g Crushed Garlic

Baking

Bake at 230°C for approx. 16 to 20 minutes with steam.

*Baking time and temperature may vary from oven to oven*