Dough

Proofing

mayalama / leavening

Leaving yeasted dough in a warm spot to grow in volume. The CO₂ from yeast is trapped in the gluten network.

When to use

Bread, pide, simit, açma, lokma. Not used for unleavened dough (mantı, yufka, baklava).

Too cold — won't grow for hours. Too hot — over 35°C the yeast dies. Ideal 24–28°C.

Place kneaded dough into a lightly oiled bowl.
Cover with cling film or a damp cloth.
Set in a warm, draught-free corner. Summer: counter. Winter: on top of the (closed) oven.
Wait 60–90 min. Dough should double.
Two-finger test: press two fingers into the dough. If the dent fills back slowly, it's ready. Fills back fast? Wait longer.

This technique hasn't been mapped to recipes yet. We'll be filling this in soon.

Dough

mayalama / leavening

Leaving yeasted dough in a warm spot to grow in volume. The CO₂ from yeast is trapped in the gluten network.

Bread, pide, simit, açma, lokma. Not used for unleavened dough (mantı, yufka, baklava).

Too cold — won't grow for hours. Too hot — over 35°C the yeast dies. Ideal 24–28°C.

Place kneaded dough into a lightly oiled bowl.
Cover with cling film or a damp cloth.
Set in a warm, draught-free corner. Summer: counter. Winter: on top of the (closed) oven.
Wait 60–90 min. Dough should double.
Two-finger test: press two fingers into the dough. If the dent fills back slowly, it's ready. Fills back fast? Wait longer.

This technique hasn't been mapped to recipes yet. We'll be filling this in soon.