Turkish Simit Bread (Sponge Method and Sourdough Version)
Course: Bread
Cuisine: Turkish
Prep Time: 1 hourhour15 minutesminutes
Cook Time: 18 minutesminutes
Proof the dough twice:: 2 hourshours
Total Time: 3 hourshours33 minutesminutes
Servings: 6pieces
Calories: 344kcal
Author: Marvellina
Learn how to make this easy and tastiest Turkish simit bread in your very own kitchen. Turkish simit is crispy on the outside and covered in sesame seeds, while the inside is soft and with just the right amount of chewiness. This combination of textures makes it very satisfying to eat.
Combine all the ingredients for the sponge in a large bowl. Use a whisk to whisk for about 2 minutes. The consistency is like a thick batter. Cover tightly and let it ferment until doubles in volume at a warm place for at least 1 hour or up to 4 hours if you plan to bake on the same day
If you want an even greater flavor, once the sponge has doubled, cover it tightly and put it in the fridge for 24 hours (no longer than that)
If using sourdough starter, prepare sweet stiff levain (SSS):
Mix all ingredients for sweet stiff starter. Cover loosely with plastic wrap or a lid. It takes about 4-5 hours to triple at a warm place
Prepare the dough:
Combine all the ingredients for the dough. Add the sponge OR sourdough starter (depending on which one you are using). Stir the mixture with the dough hook to combine roughly so the dry ingredients won't start flying when you turn on the machine. Start mixing at speed 2 for about 1 minute and then increase to speed 4 and continue to knead for 7-8 minutes to get a soft dough that will clear the side of the bowl. The dough will be soft and sticky to touch. There's no need to reach a windowpane stage here. If the dough feels dry, add a bit more water, teaspoon by teaspoon. If the dough is overly sticky, add a bit more flour, one tablespoon at a time
Lightly oil your fingers and round it up into a smooth dough. Place the dough in a lightly oiled bowl. This is optional but I like to put it in a round container, about 1 quart-size so I can monitor when it doubles in volume. Gently press the dough down so it's flat and fill up the container. I will mark the side of the container with masking tape where the dough would double in volume. This may take about 30 minutes to 45 minutes at a warm place. It may take longer if your room temperature is cooler
For sourdough, bulk proof for 2 hours at a warm place. It doesn't have to double, about 50% rise in volume is fine
Shaping:
Once the dough has doubled, transfer it to a work surface. Deflate the air by pressing and folding the dough a few times. Divide into 6 equal portions. Cover and let them relax for 10 minutes so they are easier to roll out later
Line a large baking sheet with a parchment paper
Work with one dough at a time, without kneading the dough anymore, roll the dough out into about 30 inches (76 cm) long rope. I bent the rope into U shape. Repeat with the rest of the dough
Go back to the first rope. Gently roll out the rope a bit longer and then twist the rope to form a spiral and then bring the two ends together to form a ring. Pinch the end tightly to seal so it won't come undone during final proofing
Apply toppings:
Combine molasses with water and whisk to combine. Put the sesame seeds on a shallow plate. Dip the shaped dough into the molasses on both sides and then put on top of the sesame seeds on both sides. Place on a baking sheet. Repeat with the rest
Final proofing:
Cover with a clean towel and let them proof at a warm place until really puffy, may not necessarily doubles. This may take 30-45 minutes depending on the temperature
For sourdough, it takes about 2 to 2 1/2 hours to be puffy (at a warm place)
10 minutes before the end of proofing time, preheat the oven to 400 F (205 C) for a conventional oven, 380 F (195 C) for a convection oven
Baking:
Place the baking sheet on the middle rack and bake for 18 minutes or until golden brown. I rotate the pan halfway through baking
Cooling:
Let the bread cool down on a cooling rack for 5 minutes and they can be served warm
To store leftovers:
Let the bread cool down completely. Put them inside a zipper bag, push all the air out and seal. They can be kept at room temperature for 3 days. The bread will lose its crispness once it cools down and that's normal. Heat it up or toast it in the toaster and it's like new again
For longer storage, transfer the already cooled-down bread to a freezer-safe bag and put in the freezer for up to one month. Simply thaw at room temperature and toast before serving
Notes
If you decide to use all-purpose flour, hold back about 15-20 grams of water and add as needed