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Sourdough Siyez Bread


The adventure of sourdough begins with man's sowing of the first wheat. The dough obtained by grinding the wheat between two stones and mixing it with water is cooked on the fire.

Over the years, the first known staple food item, bread, is starting to jump in size. With the gradual settlement of nomadic societies, sourdough and sourdough culture is formed. The first sourdoughs are made with grape juice. The doughs obtained from these yeasts are stored and reproduced. Its widespread use is found in Egypt. Souryeast manifests itself in Mesopotamia. In the following years, bread making becomes more common.

Large bakeries are established in Italy and France, and the use of sourdough and sourdough gains momentum. Even the Ramadan pitas in the Ottoman period are mostly prepared with bread and sourdough. Sourdough loses its value with industrialization and is being replaced by industrial yeasts.

Let's talk about how sourdough is formed after mixing the dusty pages of aryan a little. Sourdough owes its beauty to a type of yeast called Saccharomyces cerevisiae found in grape skins. Saccharomyces cerevisiae also plays a leading role in the fermentation of products such as beer and wine.

Yeasts in grapes that can bud and can breathe without oxygen. This is why they are considered alive. They produce carbon dioxide as a result of fermentation. That's the reason for those tiny bubbles. Living things are powered by flour, water or any other material you feed them, and they start to multiply. They become active by souring.


In short, sourdough consists of the miracles of nature combined with biology, chemistry and patience(1).

Wheat is the essential nutrient and energy source of billions of people. Considered the ancestor of wheat Triticum monococcum (as known siyez wheat in Turkey) is primative and diploid (2n=14, AA) cromosomed species. Siyez wheat, for the first time in 10-12 thousand years was first cultivated in the Southeastern Anatolia region (Urfa Karacadağ). It has spread from the region to the whole World from Iran, Iraq, Turkey, Syria, Lebanon, Israel and Palestine called the "Fertile Crescent”. Recently siyez wheat is cultivating in Kastamonu/Ihsangazi on the seperated limited area (2).


Preparation of Sourdough Siyez Bread

Ingredients: 300 g Siyez flour

200 g White flour

350 g Water

150 g Sourdough

1 teaspoon salt

Mix 300 g, 2 large glasses, siyez flour, 200 g, 1 glass more than 1 finger, white flour and 1 teaspoon salt in a bowl.

Add 350 ml of water, 1 finger more than 1 glass of water and 150 grams of sourdough.

Stir in the bowl first with a wooden spoon.

After mixing, put it on the counter, beat and knead. For this, take the dough like a cat and remove it. Hit the part below on the bench and pull the remaining part towards you first and then throw it over the remaining part of the counter. Knead in this way for about 6-7 minutes so that the gluten awakens in the dough and it can trap those beautiful gas bubbles.

Then take it back to the counter and cover it with a damp cloth and leave it for 3 hours in this way. For these 3 hours, fold the dough like a bundle on itself from all four corners every half hour.

After 3 hours, take the dough on a floured counter and spread it.

Fold it in three on itself and roll it up. Then, with both hands, push the edges under them to make them round.

After that, flour a clean cloth, place the dough in the cloth, make a bundle and put it in the bowl.

In this way, keep it in the refrigerator for 1 night or at room temperature for 5 hours.

Operate the oven at 240 degrees, under, overhead and without fan. Place a baking stone on the lowest shelf, if any. If you do not have a baking stone, you can also place a shallow pot, cast iron or baking tray upside down.

When the dough is leavened, turn it over on a paddle or cutting board and take the dough and cut it at a 45 degree angle with a razor blade or a sharp knife. Thanks to this keisk, the dough will be opened from where you cut it and its appearance will be more beautiful.

Place the dough on the heated stone and cook for 40-45 minutes, until an empty sound is heard when you click the bottom of the bread.(3)

Let the bread rest for about 1 hour after coming out of the oven and then your bread will be waiting for you to enjoy it!


REFERENCES

1) KAPLAN, B. (2020). BAZI FIRINCILIK ÜRÜNLERİNDE SİYEZ BUĞDAY UNU KULLANIMININ OPTİMİZASYONU, ÜRÜN KALİTESİ VE RAF ÖMRÜ NİTELİKLERİ ÜZERİNDEKİ ETKİLERİNİN BELİRLENMESİ (Doctoral dissertation, Kastamonu Üniversitesi).

2) Funda, I. Ş. I. K., & Keser, A. SİYEZ BUĞDAYININ SAĞLIK ÜZERİNE ETKİLERİ. STED/Sürekli Tıp Eğitimi Dergisi, 29(4), 299-304.

3) BAŞÇİFTÇİ, B., AYTER, N. G., & TAKIL, E. (2015). Comparison of some quality characteristics in Kinoa Chenopodium quinoa, Buckwheat Fagopyrum esculentum, Siyez Wheat Triticum monococcum and Bread Wheat Triticum aestivum by principle component analysis. Biyolojik Çeşitlilik ve Koruma, 8(3), 153-158.

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