Turkish bread

[Steve (redding43)]

Has anyone perfected the recipe and technique for the bread they sell from the cabinets. So much lighter than any baked bread I've made

[KKOB]

You need to get hold of the flour that they use in the bakeries. It's a specific grade made from a particular strain of wheat. It's not on sale in shops. You might be able to get hold of a 20 or 25 kilo bag from a wholesaler if you know exactly what to ask for.

( I know a bit about flours because I used to work for Whitworth Bros, the flour millers.   )

[Steve (redding43)]

Damn, not great for me in the UK then

[KKOB]

If you happen to get into Croydon or North London around the Haringey and Islington areas at all, there are large Turkish communities and several Turkish supermarkets that sell the kind of flour you're after.

[JohnF]

Damn, not great for me in the UK then

All is not lost  

Try increasing the hydration (ratio of liquid to flour) and don't knock it back after a first proving, just shape it.  Like any bread making, all a bit trial and error to get the result you want.  The flour will have an influence, but process I suspect is more important.

JF