Bartın çöven sourdough bread
Ingredients
- 1,000 gWheat flour
- 10 gCornmeal
- 10 gWheat bran
- 200 gSourdough starter
- 12.5 gFresh yeast (compressed)
- 20 gSalt
- 1,000 gWater
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Water44%
- Wheat flour44%
- Sourdough starter9%
- Salt 1%
- Fresh yeast (compressed) 1%
- Cornmeal 0%
- Wheat bran 0%
Ingredients by weight, heaviest at the bottom.
Method
Mix the flour, corn flour, bran and half of the water with a mixer for 5 minutes.
5 minAdd the sourdough starter you prepared the night before and the fresh yeast and mix for 2 more minutes. Add the rest of the water and the salt and make a soft dough.
2 minOnce the dough starts to gather from the sides of the bowl, knead for 10 more minutes.
10 minCover with a damp cloth and rest in a warm place until doubled in size.
Put the dough in the çöven pan and let it rise for 45 minutes.
45 minBake in a 200 degree oven for 45 minutes. It should sound hollow when tapped.
45 minOnce slightly cooled, take it out of the pan and place it on a rack so air can reach the bottom.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1045 (Bartın Belediyesi)Accessed: November 2, 2026
Last changed: November 1, 2026