Levent’teki Tadal pastahanesi elemanlarından Mahir beye “siz sandviç ekmeğine süt koyuyor musunuz?” diye sordum. Ertesi gün dükkanın önünden geçen kocam Aydın’ı çevirip “abi bu tarifi yengeye götür” diyerek bir not kağıdına yazılı malzeme ve ölçüleri bana ulaştırması ile sandviç ekmeği maceram başlamış oldu. 🙂
The recipe shared here has my adjustments as always.
ingredients
- 30 grams baker's yeast
- 50 grams sugar
- 250 grams bread flour (high protein content flour), sift
- 250 grams whole wheat flour, sift (be sure to add the bran left behind)
- 10 grams salt
- 50 ml olive oil
- 325-350 ml 95°F (35°C) water
- 1 egg yolk
preparation
- Crumble yeast, add 100 ml of the water and 1 tsp of the sugar, stir til yeast dissolves. After 10-15 minutes, the mixture should be foamy to show yeast is alive and active.
- Sift both flours, rest of the sugar and salt into the mixer bowl and stir.
- Using dough hook, blend olive oil pouring slowly.
- Pour yeasted water in slowly while mixer is running on slow.
Pour rest of the water in slowly and in portions making sure to add enough water but not too much. When the dough comes together, raise the mixer speed and knead about 3 min. Dough is on the wet side, will stick if you don't use floured hands. Place dough in an oiled bowl and cover it with plastic wrap. Let it rise 2-3 times its original volume resting in an off oven.
Punch the dough down, portion to 38-40 g pieces using a dough scraper. Shape the pieces by rolling it gently into a ball in floured hands. Place on a parchment paper lined tray 1/4 in (1/2 cm) apart. They will just touch as they rise and sides will be soft when baked. If you place 1 in (2 1/2 cm) apart, they'll be regular rolls. Let it rise twice its volume in 30-45 min.- Whisk yolk with 1 tsp water and brush on the rolls.
- Bake in a preheated 390-410°F (200-210°C) oven, rotating the tray once, for 30 min. Take off the oven, cool. Pizza stone can be helpful in retaining heat specially for cooking bread, use if you have one.
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