田舎の巨大な丸パン – トルコ風バリナブレッド

田舎風のスタイルで焼かれる、大きな楕円形のトルコ産バリナ・パンの作り方です。小麦粉、全粒粉、ライ麦粉、スペルト小麦またはエンコルン小麦、トウモロコシまたはオーツ麦の粉を混ぜた生地を、こねて長時間発酵させ、大きな楕円形に成形します。蒸気を入れた高温のオーブンで黄金色になるまで焼き上げ、スライスする前に冷まします。パリッとした外皮と、ふんわりとした柔らかい内側が特徴とされています。

• 粉類、イースト、塩、任意で蜂蜜や砂糖を使う材料構成
• こね、二回の発酵、大きな楕円形への成形
• 最初は230℃、その後200℃で蒸気を使って黄金色に焼成、少なくとも45分冷ましてからカット

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.