Friday, 9 August 2013

Pumpkin and Cumin Turkish Pide

This recipe makes three large or six small pide. It comes from a great new recipe book called Baked by global baker Dean Brettschneider .

Each time I bake them they turn out perfectly and everyone loves them. If you haven’t baked bread before don’t be scared to give a go. This recipe is not too difficult and kneading the bread is good exercise.

pumpkin & cumin turkish pide

makes three large or six small pide


Could this be the new panini or even ciabatta? Turkish pide (pronounced pee-day) is not

It's new to Australia and New zealand but it's fast becoming
new in Australia or New Zealand, but it is fast becoming the rising star of the global café culture, so move over focaccia, panini, ciabatta and baguette! Indeed, the pide, with its soft crust and open irregular texture, is the bread of choice for many cafés today. I add my own twist to this classic with pumpkin purée and cumin seeds

500g strong bread flour
10g salt

10g sugar

5g active dried yeast

150g puréed pumpkin

1 tsp cumin seeds, lightly crushed using a pestle and mortar

2 tsp olive oil

260ml water

1 egg beaten with 50ml

water or milk, for egg wash

20g black sesame seeds or nigella seeds

Place all the ingredients, except egg wash and sesame or nigella seeds, into a large mixing bowl. Using a wooden spoon, combine the ingredients to form a dough mass.

Tip dough out onto a lightly floured work surface and knead for 10–15 minutes, resting it for 30 seconds every 2–3 minutes, until dough is smooth and elastic. It will be sticky to the touch and soft, but don’t be tempted to add excessive amounts of flour during the kneading process. Place dough into a lightly oiled large bowl, cover with plastic wrap and leave in a warm place for 1. hours to allow it to double in size.

Tip dough out onto a lightly floured work surface and cut into three small or six large pieces. The small pieces should weigh approximately 150g and the large pieces approximately 300g. Shape dough pieces very gently into oblong shapes, being careful not to knock too much air out of the dough. Place onto a floured work surface, cover with plastic wrap and leave to rest for 20 minutes.

Once rested, place dough pieces onto a baking tray lined with non-stick baking paper, leaving a 3–4cm gap between each piece. Brush with egg wash then press your fingers firmly into the dough five to six times down its length. Sprinkle with black sesame seeds or nigella seeds. Cover with plastic wrap and leave to prove for 20 minutes.

Preheat oven to 250°C.

Remove plastic wrap and place pide on baking tray in the preheated oven. Bake for 9–10 minutes or until pide are dotted with white and brown spots.

Remove from the oven and place on a wire rack to cool.

Copyright line

Reproduced with permission from Baked  by Dean Brettschneider. Published by Penguin Group NZ. RRP $45.00. Copyright © 2013 Marshall Cavendish International (Asia) Pte Ltd.


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