Quite a few Turkish meals start with bread and various dips and spreads. Turkish bread is crusty on the outside with a loose texture on the inside. It benefits greatly by being kept at a high hydration level throughout the proving process. This helps develop flavour and also produces a less dense texture. If it springs back to its original height after being compressed, then its perfect. A recipe like this will make 2 loaves of bread, giving you one to use now and a spare one for your freezer.

Ingredients for Turkish Bread:

200ml warm water

1 tsp white sugar

5 gram packet of yeast

100 grams bread flour (12% protein or higher)

* Combine these and leave for 20 - 30 minutes

200ml warm water

300 grams of bread flour

1 tbsp flour

20mls cold water

1 egg yolk

* Combine until smooth

40ml boiling water

Sesame seeds

Chia seeds