Dom's adaptation is good because it allows the baker to make what is considered a 'fast bread' using a slow process. This method uses a very wet dough and a total of 3 hours bulk proofing (1 hourly breaks to stretch and fold, further developing the dough). A temperature in the mid 20's (Celsius) would probably be appropriate for a bulk proof like this one.
1. For pide I would suggest that at the "Divide and Shape" stage, where it says "Pick the sides of the dough up and stretch out towards the edge of the try (tray)", stretch your dough into an elongated pide shape. Leave for 30 minutes to an hour, as suggested, then put filling down the centre and pull up the sides to meet each other (if you are making a filled pide...otherwise just prod your fingers deeply into the elongated shape, and brush with olive oil, salt and herbs if you wish). Roughly beat an egg (ouch), paint the top of the pide, then put it into a hotish (240C) oven. You want the oven hot, but not so hot that the bread part of the pide burns before the filling is cooked through to the middle. It depends a lot on the dynamics of your oven.
2. Alternatively, at the " Divide the dough in two." stage, you could round the dough pieces and leave them covered or in a humid, very warm place (try 28-32C). This concept (have not tried this in a while) is to get your rounded dough pieces nice and active (possibly only 30 minutes for a very warm dough, but probably longer), then gently push and stretch the balls into the desired pide shape. Make your pide (deep fingers, oil, salt, or a filling) and slide it off your board/tray onto a baking stone in the oven. A baking stone will make all the difference with this style of 'fast' bread.
I worked at a Turkish Pide shop in Redfern (Sydney) in the late 80's. The 2nd method more approximates the way we made pides there, but that was with commercially yeasted dough. If you can create a very active sourdough, that is nice and moist (like Dom's dough above), retains its elasticity and potential to 'spring' in the oven...then method no. 2 might turn out just fine (please make your own changes if my estimations do not reflect what happens on the day!).
In the pide shop, we mixed dough using both hands to pull a strand of dough up with one hand, while at the same time the other (fisted) hand pushed the remaining dough back. The method was designed to develop dough strength and probably also introduces lots of folds (and air) into the dough. We mixed straight on a bench, not in a bowl, but I think a bowl is easier. I have seen a lot of mixing styles on this site work successfully, and can not say how much difference a particular mixing method will make with this bread.
Replies
Hi surfingyogini.
You could try using a focaccia dough like this one from Dom, which is a sourdough adaptation of a Dan Lepard recipe:
http://sourdough.com.au/?q=forum/topic/186
Dom's adaptation is good because it allows the baker to make what is considered a 'fast bread' using a slow process. This method uses a very wet dough and a total of 3 hours bulk proofing (1 hourly breaks to stretch and fold, further developing the dough). A temperature in the mid 20's (Celsius) would probably be appropriate for a bulk proof like this one.
1. For pide I would suggest that at the "Divide and Shape" stage, where it says "Pick the sides of the dough up and stretch out towards the edge of the try (tray)", stretch your dough into an elongated pide shape. Leave for 30 minutes to an hour, as suggested, then put filling down the centre and pull up the sides to meet each other (if you are making a filled pide...otherwise just prod your fingers deeply into the elongated shape, and brush with olive oil, salt and herbs if you wish). Roughly beat an egg (ouch), paint the top of the pide, then put it into a hotish (240C) oven. You want the oven hot, but not so hot that the bread part of the pide burns before the filling is cooked through to the middle. It depends a lot on the dynamics of your oven.
2. Alternatively, at the " Divide the dough in two." stage, you could round the dough pieces and leave them covered or in a humid, very warm place (try 28-32C). This concept (have not tried this in a while) is to get your rounded dough pieces nice and active (possibly only 30 minutes for a very warm dough, but probably longer), then gently push and stretch the balls into the desired pide shape. Make your pide (deep fingers, oil, salt, or a filling) and slide it off your board/tray onto a baking stone in the oven. A baking stone will make all the difference with this style of 'fast' bread.
I worked at a Turkish Pide shop in Redfern (Sydney) in the late 80's. The 2nd method more approximates the way we made pides there, but that was with commercially yeasted dough. If you can create a very active sourdough, that is nice and moist (like Dom's dough above), retains its elasticity and potential to 'spring' in the oven...then method no. 2 might turn out just fine (please make your own changes if my estimations do not reflect what happens on the day!).
In the pide shop, we mixed dough using both hands to pull a strand of dough up with one hand, while at the same time the other (fisted) hand pushed the remaining dough back. The method was designed to develop dough strength and probably also introduces lots of folds (and air) into the dough. We mixed straight on a bench, not in a bowl, but I think a bowl is easier. I have seen a lot of mixing styles on this site work successfully, and can not say how much difference a particular mixing method will make with this bread.
Good luck! Graham