That is my entry into the Freshloaf.com Neighborhood Bake Flatbread problem. A couple of 12 months in the past one other baker on TFL, Tom Passin (Tpassin) posted a yeasted model of this distinctive model of flatbread right here. He goes over a number of the historical past of the bread and has some cool hyperlinks with movies. There are lots of methods to make this one with totally different kinds.
This model makes use of a novel bread stamp which leaves a wonderful impression within the heart of the dough. You should flatten out the center of the dough utilizing a ladle or in my case I used my meat tenderizer (heavy spherical chrome steel model with deal with). I then used the stamp to make the ornament. I purchased this stamp with the intention of utilizing it over a 12 months in the past however by no means acquired round to it. Lastly, I had an excuse to attempt it :).
I nearly by no means use industrial yeast, so I needed to in fact convert this to sourdough. I used a mix of a number of recipes I discovered and used contemporary milled Purple Straw entire wheat from Barton Springs Mill. I used my Mockmill 200 and milled the wheat twice and sifted with a #30 and #40 drum sieve.
A lot of the hydration on this components comes from the Greek Yogurt and water content material of the starter. I used a 65% hydration starter however you need to use a 100% starter and modify the water and flour content material accordingly.
The dough was blended utilizing my trusty Ankrusrum and open-baked with steam. I let the dough bulk ferment at 80 F till it achieved a 30% rise after which refrigerated it in a single day.
I topped the dough off with some every part bagel seasoning however you need to use poppy seeds, sesame seed, onions or depart it plain.
For my first time baking this model of dough, I believe it got here out fairly good. The stamp sample is noticeable and bread is ideal dipped in some olive oil or in case you have a stew or curry it might be superb.
Components
Levain Instructions
Combine all of the levain substances collectively for about 1 minute and canopy with plastic wrap.
Let it sit at room temperature for round 6-7 hours or till the starter has nearly doubled. I used my proofer set at 76 levels so it took round 5 hours for me. Both use in the principle dough instantly or refrigerate for as much as 1 day earlier than utilizing.
Principal Dough Process
Word: I exploit an Ankarsrum Mixer so my order of blending is barely totally different than if utilizing a Kitchenaid or different mixer. Add all of your liquid to your mixing bowl besides 25 grams. Additionally, add the yogurt and starter. Subsequent, add all of your flour to the bowl and blend on low for a minute till it kinds a shaggy mass. Cowl the blending bowl and let it relaxation for 20 – half-hour. Subsequent add the salt, olive oil, and half the remaining water and blend on medium-low (about pace 3) for a couple of minutes till the water is absorbed and switch the pace up a few notches for a couple of minutes till the dough begins to return collectively. I blended for an additional 12 minutes and ended up with a pleasant totally developed dough.
Take away the dough out of your bowl and place it in a evenly oiled bowl and do a number of stretch and folds. Make sure that the dough is as flat as doable in your bowl/container and measure the dough in millimeters and take the temperature of the dough as nicely. Primarily based on the chart from www.thesourdoughjourney.com, decide what % rise you want and make a remark. If in case you have a proofer determine what temperature you need to set it at and what rise you’re aiming for. If the dough is totally developed you don’t must do any stretch and folds, but when it’s not, do a number of units 15-20 minutes aside. My dough was fairly chilly at 65F, so I set the proofer for 80F and let it rise 30%.
Refrigerate the dough and the following day let it sit out at room temperature for an hour or so. When you find yourself able to bake, an hour beforehand pre-heat your oven to 540 F and put together for steam. I’ve a heavy-duty baking pan on the underside rack of my oven with 1 baking stone above the pan and one on the highest shelf. I pour 1 cup of boiling water into the pan proper after I place the dough within the oven. I then decrease the temperature of the oven to 455 F.
Proper earlier than you’re able to bake spray your prep floor with a bit of water. Divide the dough in half and form it right into a ball. Flatten every ball out together with your hand (don’t use a curler!!). Place each on a chunk of parchment paper and use both a spoon, ladle or spherical meat tenderizer and flatten a circle in the course of the dough. Dip your stamp in a bit of water to stop sticking and press down in a single easy movement and take away the stamp.
If desired mist some water on the sides and sprinkle on some seeds or topping of alternative.
Bake them till they’re good and golden brown and let cool on a wire baking rack if you happen to can resist earlier than consuming.
