Flatbreads Bake-off (I)


We want to see lots of [s]ciabatta,[/s] focaccia, naan and other leavened flatbreads. Here are some previous threads with formula. If you come across others in the forum, pls link...I might have missed them.

[s]Ciabatta - Dom's, Jeremy's, Robert's blog [/s]*

Focaccia - Bill's, Jeremy's (oi! you forgot to give the formula), Dom's

Hang on! That's not all. Please also introduce the accompaniment for your bread....stews, curries, roasts...with, recipes and pix, yum! Mental note to self - not a month to go on a slimming diet. 

Enjoy!
TP
 
* Dom suggests that ciabatta gets a thread of its own due to its not necessarily flat shape.


67 comments

My Turkish series is finished, though I will surely explore more recipes and such, can't wait to go back!
Thanks for the nice words, I just posted a bit on Nina, the rye Queen of Denmark!


Cheers

Cute Baby, I knew Graham still knew how to bake!


Oak Flat Sourdough Flat Bread with food on top.

The dough is 75% AP and 25% WW.
Hydration is 68%
Preferment is 20% at 100% hydration.

I made 4 of these things but when the last one came out I just cut it up and started eating. No picture of that one so it never happened.

[img]http://sourdough.com/gallery2/gallery/d/14200-1/P9280904.JPG[/img]
[img]http://sourdough.com/gallery2/gallery/d/14205-1/P9280907.JPG[/img]
[img]http://sourdough.com/gallery2/gallery/d/14203-1/P9280905.JPG[/img]

"He is no fool who gives what he cannot keep to gain what he cannot lose." Jim Elliot

 

I wonder if I wished hard enough, the 4th bread would magically appear right in front of me? Where does the oak come in, LD?

Are we up to attacking ciabatta next?

TP



I wonder if you're the last entry for the month? :)



[quote=TeckPoh]I wonder if I wished hard enough, the 4th bread would magically appear right in front of me? Where does the oak come in, LD?
[/quote]

There might be a slice of it left but I don't think it is going on a trip.

The "Oak" comes from where I live.  The name of my area here is "Oak Flat".

"He is no fool who gives what he cannot keep to gain what he cannot lose." Jim Elliot

 


Syrian Flatbread

I did a post on Syrian Flatbread on my blog a while ago, I thought I would share it on this thread. You can find the recipe and technique at my blog:
http://northwestsourdough.wordpress.com/2007/09/03/158/

Have fun baking, Teresa
Sorry for not posting before, we are still just in Septebmer here though your clock is now in October. Unfortunatly I now have a job so my time for playing around is severly limited.

You lot have made some fine looking breads really inspiring stuff.

Here  are pics of some flat breads I made a couple of weekends back.






Hi All,

Sorry I almost forgot to post these,and I'm still having problems... Best not to wait till the last err 20 minutes of the month!!!  Here is one picture of my flatbread submissions.  Maybe someone else can move some of the other pictures over from my gallery ... I can only seem to get one.  These are from my earlier post... Sorry still no real recipe I just adjust them till they work!

Just to remind you... "I have some Mediterranean Grilled Flatbreads to post, something that I created this summer, but haven't figured out what they really are... Focaccini or Naan...?  Sort of Naan but with cooked potato, Greek yogurt and Olive oil in the dough.  Maybe I'll just post them later, and let you all decide. "

On to the next round...





Terri

You really are what you eat, so eat wisely...


Here's another mouthwatering pix from Terri...



Teresa's Syrian Flatbread inspired me to try something new.  Using her technique and my standard sourdough recipe (about 75% hydration), I made these flatbreads.  Have to say I'm absolutely delighted with them.  I shaped balls from the risen dough, and then dipped them in poppyseeds.  The balls were then covered with greased Gladwrap and allowed to rise again.  I squashed the final risen dough out flat under the clingfilm (they were already on a sheet of Bake), and then straight into a 250C oven onto preheated pizza stones.  The resulting loaves puffed up like balloons!  The  bread inside was flat and chewy with lots of big holes, and it's a great bread to eat hot.

This was a great alternative to the usual loaves I bake for dinner, and I tried the technique because I had friends for dinner, the main meal was nearly ready, and I didn't have time to bake a 45 minute loaf and then let it cool.  This bread is fantastic in situations like that...









Sounds terrific, Celia! Teresa always brings us gifts of breads (recipes). BTW, thanks for squeezing in your gorgeous breads, Firebeard....our loss that you're baking less now.

TP


My Turkish suçuk pide, Turkish pizza with sausage, yummy! Best with some beer too!




Dang! That looks good Jeremy, did you say you had recipes for this on your site? You have got to be one of the most versatile chefs I have ever seen. Teresa
You Betcha Teresa, wink, wink! (Can't get enough of that Palinisms!)
Just posted the Pide pizza on the site this morning and the other pide with the eggplant salad too!

Dig in!
I finally got around to making some Naan.

[img]http://sourdough.com/gallery2/gallery/d/14408-1/PA190925.JPG[/img]

"He is no fool who gives what he cannot keep to gain what he cannot lose." Jim Elliot

 

Great-looking naan you've got there, LD.

I haven't been making bread recently. In the midst of a 'last' big cake job.

Happy baking, all!
TP


Not as good as yours Jeremy...mine were made for dinner with a standard bread dough and not from a dedicated dough batch but they tasted nice.  :-)
(Also posted in my blog)