04/05/2026
In this video, I’m sharing my updated sourdough version of Turkish Simit. I’ve refined the process by using a standard active sourdough starter and an overnight cold fermentation to develop a deeper flavor and a more flexible baking schedule.
Instead of a classic bread dough, this version uses a softer, pastry-inspired sourdough dough. To create a light, lamination-like effect, the dough is gently greased using a mixture of butter and oil—giving it that authentic, flaky bite without the complexity of traditional lamination.
🍞 The Ingredients
The Main Dough:
• 120g Active Sourdough Starter
• 525g Flour
• 260g Water
• 1 tablespoon Sugar
• 10g Salt
• 3 tablespoons Olive Oil
For Greasing the Dough:
• 50g Butter
• ¼ cup Oil
For the Classic Coating:
• 1 cup Water + 1 tablespoon Syrup (Molasses)
• Sesame seeds (plenty!)
🥖 The Schedule & Instructions
1. The Mix: Combine the active starter, water, sugar, salt, oil, and flour. Knead until smooth and elastic—it should feel more like a soft pastry dough than a heavy bread dough.
2. Bulk Ferment: Cover and let the dough double in size at room temperature.
3. The Cold Ferment: Once doubled, transfer the dough to the fridge for an overnight cold fermentation.
4. The Morning Shape: * Divide into 8 pieces and shape into small balls (rest 10 mins).
• Roll each piece into an oval and lightly grease with the butter/oil mixture (rest 15 mins).
• Using a stick, place it under the oval dough and gently pull to elongate it evenly.
• Roll the dough into a long rope and shape into the classic Simit ring.
5. The Dip: Submerge each ring in the water-syrup mixture, then coat generously with sesame seeds.
6. The Final Proof: Place on a baking tray, cover, and wait until they “puff up” and feel airy (about 1–2 hours).
7. The Bake: Bake in a preheated oven until deeply golden brown.
And voilà — Sourdough Turkish Simit, reinterpreted through technique and experience. Making bread the way it was meant to be—with sourdough.
