Sıcak, sıcak!” The words heard in an Istanbul streets, for hot, hot simit. The so called bagel of Turkey, whose history and origins are as mysterious as the Topkapi palace. When I visited and tried them, I wasn't quite understanding it's cultural signifigance...
Here's a levain raised in an uneven often mercurial environment, my work kitchen. The results were sliced and toasted for the first spring wine dinner…Break bread and prosper.
Kornspitz is an Austrian bread often found in bread baskets. They are similar to Stangerli or pretzels. I re-worked this batch with fantastic heritage grains and a wheat sourdough. Served with a spread of butter, ham and or cheese, mmmm. Kornspitz with sourdough...
Always experiment. Or so it's said. And so I did recently, the results being this tight specimen. My thanks to Eli Colvin from Revolution Breads for sharing his Enkir formula, giving me a base to explore. Here's the mix
