Ekmek Turkish Bread

Instructions

• To make the starter: Place 1/2 cup flour and 1/4 cup water in a bowl with a lid; stir well. Cover and let sit at room temperature overnight. The next day, add 1/2 cup flour and 1/4 cup water to the bowl. Cover and let sit at room temperature overnight. On the third day, add 1/2 cup flour and 1/4 cup water to the bowl. Cover and let sit at room temperature overnight.
• To make the dough: In a large bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
• Break the starter into small pieces and add it to the yeast mixture. Stir in 4 cups of flour and salt. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Sprinkle a little flour over the dough and cover it with a dry cloth. Let it rise until doubled in size.
• Put the dough back onto a lightly floured work surface and punch out the air. Divide the dough in half and knead each piece for 2 to 3 minutes. Shape each piece into a tight oval loaf. Sprinkle two sheet pans with corn meal. Roll and stretch the two loaves until they are 15x12-inch ovals. Dust the tops of the loaves with flour. Cover with a dry cloth and let them rise in a warm place until doubled in size. Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
• Bake in the preheated oven for 30 to 40 minutes. Mist with water 3 times in the first 15 minutes. Loaves are done when their bottoms sound hollow when tapped. Let cool on wire racks before serving.