Un pan gigante del campo – Pan Balina turco

Se prepara un gran pan Balina turco con una mezcla de harina de trigo, harina integral, centeno, espelta o escanda y harina de maíz o avena. La receta explica cómo amasar, dejar fermentar dos veces, dar forma a una gran hogaza ovalada y hornearla con vapor hasta que quede dorada. El pan se deja enfriar al menos 45 minutos antes de cortarlo.

• Mezcla de harinas, levadura, sal y miel o azúcar opcionales
• Amasado, dos fermentaciones y forma ovalada
• Horneado con vapor a 230 °C y luego a 200 °C

Balina Bread Recipe | Turkish-Style Village Bread Ingredients: 300 g bread flour 100 g whole wheat flour 40 g rye flour 40 g spelt or einkorn flour 20 g fine corn flour or oat flour 315–330 g lukewarm water 5 g instant yeast or 15 g fresh yeast 9 g salt 1 tsp honey or sugar, optional 1. Mix all the flours, yeast, and 315 g of water until combined. Let the dough rest for 20 minutes. 2. Add salt and honey or sugar if using. Knead for 8–10 minutes by hand or 6–7 minutes in a mixer, until smooth and elastic. 3. Cover and let the dough rise for 60–75 minutes, or until doubled in size. 4. Shape into a large oval loaf. Cover and let it proof for 35–50 minutes. 5. Preheat the oven to 230°C / 445°F. Place a metal tray at the bottom of the oven for steam. 6. Score the top of the bread. Add hot water to the tray and bake for 15 minutes with steam. 7. Reduce the temperature to 200°C / 390°F and bake for another 25–35 minutes, until golden brown. 8. Let the bread cool for at least 45 minutes before slicing. Baking bread on a grand scale — straight from the countryside oven 🌿🍞 In this video, we prepare a giant Turkish Balina bread using traditional methods and simple ingredients. The dough rises beautifully and bakes into a massive loaf with a golden, crispy crust and a soft, airy inside. Each slice is warm, fluffy, and perfect for sharing, capturing the spirit of village life and togetherness. This is rustic baking at its finest — big, simple, and made with care. A traditional bread that’s not just about taste, but about community, warmth, and the joy of breaking bread together.