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Pide: Rockin' boat-shaped bread

Friday, June 13, 2014

This dough contains vinegar. The smell is strong but only through the kneading and proofing process. Once the dough is baked, the smell dissipates. It's a tip I got from a Dan Lepard recipe for bagels. The dough is more pliable, but it can also be a little sticky. There's very little handling though so I don't add any extra flour. The bread is cooked in a hot pan on the stove and then grilled/broiled in the oven so the top browns. Little pockets of air form in the crust, which is lovely. This bread is based on a Turkish pide, which should be long and narrow ~ they should resemble a sampan or canoe. Mine is more like a Vietnamese round fishing boat.

In Turkey, they use uncooked but spiced minced meat as the filling. I've used cooked ingredients ~ caramelised onion, which Ivy gave me, grilled discs of zucchini and eggpkant, and grated emmental cheese. But just about anything works if it's good. Nothing with too much sauce or gravy though ~ a dry chicken curry would be quite nice.

To make the Pide dough, combine in a bowl: 2 cups bread flour, 1/2 tsp instant yeast, a large pinch of sugar, a large pinch of salt, 1 egg, 1 tablespoon apple cider vinegar, 1 tablespoon neutral flavoured oil, and 3/4 cup water. Stir until the mixture clumps together, adding extra water if it is too dry. Form into a rough ball, cover the bowl and set aside for 10 minutes.

Knead the dough using the fold and stretch method (a 10-second knead three times every 10 minutes) until smooth and elastic. Cover the bowl again and leave until well-proofed and springy. Divide into three or four fairly equal portions. Form into balls. At this stage, the dough balls can be individually sealed in lightly oiled plastic bags and refrigerated for up to 4 days.
Assembly and cooking
Turn on the oven grill. Heat a heavy-based oven-proof pan on the stove over high heat. Add a little oil to the pan.
Flatten out a ball of dough into an oblong shape. Place cooked filling in the centre and cheese along the outside edge. Roll the edges in over the cheese and form into an oval with high sides and tapered ends. If desired, spoon a little beaten egg over the filling.
Carefully place the pide into the hot pan. Turn the heat down and cook the bottom until brown and the dough puffs up, about 1 minute. Transfer the pan to oven and cook until the cheese has melted and the edges of the bread are golden and done, 8-12 minutes. Transfer to a cutting board and slice. Eat while the crust is crisp.

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