Turkish Ridge-Patterned Bread Serving Size - 10 Prepared By - Sally & Steve Recipe Rating
			1/4 teaspoon active dry yeast 1/2 cup warm water 5 ounces (approximately 1 1/8 cups) bread flour, plus more for dusting DOUGH: 1 teaspoon active dry yeast 1 1/4 cups warm water 1/2 teaspoon sugar 2 tablespoons olive oil 14 ounces (approximately 3 cups) bread flour 2 ounces (1/2 cup) whole wheat flour 4 teaspoons fine salt Fine cracker crumbs, coarse cornmeal, or white poppy seeds for rolling out the dough Flour, a pinch of sugar, and water for glazing the dough 1/4 to 1/2 teaspoon of nigella seeds or a handful of sesame seeds to sprinkle on top
			In a deep, thick Ziploc bag, dissolve the yeast in a few tablespoons of the warm water. Add the remaining water, then gradually blend in the flour. Once the starter comes together, dust your hands with flour and gently knead to form a smooth, soft ball. Close the bag without sealing and leave at room temperature until airy, light, and bubbly, about 8 hours or overnight. Stir down the dough and use at once or press out air, seal, and refrigerate until ready to use, within one week. Or freeze the dough; return to room temperature, about 4 hours. Preheat the oven to 450°F. Place a heavybaking stone or tiles or baking sheet on oven rack. Lightly sprinkle a wooden pizza paddle or an upside-down baking sheet with cracker crumbs, cornmeal, or white poppy seedsand set aside. Punch down the balls of dough and flatten with the palm of the hand to form an oval about 1-inch thick. To make it easier to coax into long ovals, lift one oval and drape it over your floured hands-palms down and fingers bent loosely underneath; slightly stretch each portion of the dough by carefully rotating your hands one after the other and coaxing the dough from the center outward. If the oval snaps back to a smaller size, cover it with a sheet of plastic and let it relax for 5 minutes. Wet the palms of your hands wirh water and tamp each oval to stretch to the desired length-approximately 14 inches by 8 inches. Place the first oval on the prepared paddle. Combine the flour, a pinch of sugar, and enough water to make a rhick paste. Dip four fingertips into the thick flour-water mixture and make deep lines down the length of the bread at 1 -inch intervals. Lightly sprinkle with nigella seeds and/or sesame seeds and slide the oval(s) onto the heated stone or tiles. Bake 8 to 12 minutes. Repeat wirh the second half of the dough. Keep warm in a kitchen towel. Repeat with the remaining portions of the dough. Cool the bread on wire racks. Return to the oven for 5 minutes to crisp just before serving.