PREPARATION

First, mix 10 grams of yeast, 20 grams of wheat flour, and 10 grams of water until the dough comes together and leave it to rise overnight. In the next morning, mix the flour, water, and yeast together in a bowl, knead thoroughly and let it rest for 30 minutes. After 30 minutes, add the salt and water and knead the dough well. If you don't dissolve the salt properly, the crust of your bread will crack during baking. In the next step, stretch and fold the dough five times every 30 minutes at room temperature. Bulk fermentation will take 3 hours. After stretching and folding the dough 5 times, let it rest at room temperature for an hour and then, fold once more.  After the final fold, let it rest for 30 minutes. While shaping the dough, slightly stretch the dough by hand without deflating it. Place the cheese mixture in the center, fold the dough in thirds, like a letter and finish shaping the dough into a loaf by pushing on the ends and put it in the basket. Refrigerate the dough immediately. Perform the finger test after 18 hours. If the dough fills back quickly when you poke your finger into it, then you are good to go. If not, it may take 20-22 hours until the dough is ready. Check on your dough every hour. At the end of the rest period, heat your pot in the oven at 250 degrees with the lid closed for 30 minutes. Score the bread and put it in the pot. Cook with the lid closed for 20 minutes, then open the lid and cook for another 20 minutes. Never slice the bread until it is completely cool.

 *This tasty recipe was created by Hilal Dokuyucu, who we know as the writer of the delicious food recipes on www.sagliklimutfak.net. We thank her for contribution.