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.
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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!
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]h...
Are we up to attacking ciabatta next?
TP
I wonder if you're the last entry for the month? :)
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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".
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
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.
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
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...
TP
Just posted the Pide pizza on the site this morning and the other pide with the eggplant salad too!
Dig in!
[img]http://sourdough.com/gallery2/gallery/d/14408-1/PA190925.JPG[/img]
I haven't been making bread recently. In the midst of a 'last' big cake job.
Happy baking, all!
TP
(Also posted in my blog)
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