✓ Documentary: Watch Master Baker Gokhan nickname: “Bustah” (Master of his craft) as he uses his skills to make Turkish breads cooked in a traditional wood-fire oven which adds it’s an unique smokey flavour to the breads.
The dough seen being made in this video uses the following recipe ingredients:
* Lukewarm Water
* Melted Butter
* Salt
* Sugar
* Yeast
* Bread Flour
* Olive Oil
* Milk
* Egg Yolk
* Black and White Sesame Seeds
For an additional crisp and crunchy texture the dough is rolled out in Cornflour
Gokhan is a Turkish Master Baker who learnt his mesmerizing skills in Turkey from when he was only 11 years old and bought his knowledge and craft over to us here in the UK to serve up such authentic tasting breads.
Here’s some links to some (or similar) of the cooking equipment seen and used in this video:
Pizza Cutter: https://amzn.to/2T8nnKb
Multi-fuel Outdoor BBQ Pizza Oven – 13 inch Portable Stone Pizza Maker with Thermometer – Wood Fired, Charcoal/Briquettes & Pellet Burner: https://amzn.to/3f1BUAD
MAXIMUS Wood-Fired Bread & Pizza Outdoor Oven: https://amzn.to/2zAMYo4
Kiln Dried Pizza Oven Hardwood Logs, 30kg, Suitable for Pizza Ovens, Fire Pits, Wood Burners, Stoves etc. (includes Free kindling): https://amzn.to/3cRKQqm
🛒 Amazon Storefront Shop: https://www.amazon.co.uk/shop/travelsinindialondontheuk 🛒
(Disclosure: The above links on this page are affiliate links to Amazon, meaning that if you decide to make a purchase, at no extra cost to you, I will earn a small commission).
(The breads being made in the wood fired oven reminds us of an Indian Tandoori Naan Bread oven because it imparts a delicious smoky flavor to the baked breads).
Watch as the dough is quickly and skillfully manipulated & hand stretched and then it is cooked in the Wood powered oven. The breads cooked very quickly (within minutes) because the oven reaches an extremely high operating temperature.
Many thanks to the baker/chef Gokhan and Chan who welcomed us and graciously allowed us a privileged glimpse into their kitchen to watch the “Bread making” action.
A special thank you to the owners & staff at the Cafe / Bakery for warmly welcoming me & allowing me time & space to carry out the filming.
If you have any questions such as regarding their times etc… you can phone them on: 020 7683 7059
(Note: that since the recording of this video the management and business name has changed, but the good news is that the bread is still being served up fresh to order).
The shop is located at 528 to 530 Holloway Road, London, N7 6JD
Bread, (“ekmek” in Turkish) is the main staple food in Turkish cuisine. Varieties include: pide (Pidasi), ekmegi (flat bread), somun ekmegi (bread loaf which is very soft inside and crispy on the outside), sac ekmegi or yufka ekmegi (paper thin bread made on a large iron convex griddle), tandir ekmegi (thin bread made in a clay oven that is comprised of a hole in the ground and covered with clay inside), lavas ekmegi which is also a thin type of bread baked in a clay oven and many more regional specialties. Different regions have different breads, hence we’re unable to mention all of them.
In Turkey, in almost every corner, you will run into a bakery where the aroma of bread is filling the whole street. Bakeries bake breads at least twice a day; in the early morning and in the afternoon. Fresh bread is purchased daily in Turkey. In the morning, just before breakfast, one of the family members takes a short trip to the closest bakery and picks up fresh bread. The bread is usually warm when purchased and when it enters the house, it makes its presence known with its delectable aroma.
Bread is consumed not only during breakfast, but also at lunch and at dinner. Every household purchases bread at least once a day. In villages and small towns, some people make their own breads such as sac ekmegi and tandir ekmegi. In this case, they would not purchase bread for lunch or dinner, but only for breakfast. During lunch or dinner if there is stew or soup on the menu, again, there is a rush to the bakery to get the warm and soft bread which is usually used for dipping.
The importance of bread in Turkish cuisine cannot be overstated. It is considered to be peasant food, since it is cheap and filling, nevertheless rich and poor, everyone consumes bread daily.
One of the foods that Turkish expats miss is the bread from Turkey, since they cannot find the same bread in bakeries overseas.
Using the oven at home, it is almost impossible to attain the same texture and taste you would get in bakeries in Turkey
(09/06/2019)
Original of the video here
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