The Fresh Loaf

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Half Whole Grain SD Garlic Naan, Onion and Cilantro

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dabrownman's picture
dabrownman

Half Whole Grain SD Garlic Naan, Onion and Cilantro

We decided to grind up some more whole grains to feed then 15% extraction to this Levain Beast.  It loved the hard bits and doubled in less than an 2 hours again as we pulled out 100 g to make the naan.

 

We needed a special naan because we were making a special; Thai red curry that had some extra red curry paste, Tom Yum paste a; habanera, Hatch, Serrano and jalapeno pepper added to go along with the normal Thai Bird chilies just to make it hot enough so that my daughter will eat it.

 

This was killer Thai and the naan was killer too.  The normal 8 multigrain flours adding up to about 50%, the same versatile 1:2:3 formula.   The same method of mixing with half hour rest,  slap and folds followed by stretch and folds and this time mixing in the garlic, green onion and cilantro and a 5 hour retard.

 

I’m pretty sure Lucy can make just about anything SD with this recipe.  It is just as good as naan as it is a SD boule and would male great pizza.  My daughter says that SD can’t he used for naan, since naan isn’t SD,  but she did like the crunchy crispness even when brushed with butter coming out of the oven 

 

These were baked until the brown spots appeared – about 2 minutes each side in a 550 F oven with two stones top and bottom,  I thought the naan was as good as it can get using SD- but the curry was ……killer - and would taste fine on a SD flip flop.  The biyrani basmati rice was first rate too.  Wish we could eat like this every night.

Formula

 

Build 1

Build 2

 Build 3

Total

%

SD starter

10

0

0

10

2.87%

11% Extraction Multigrain

0

0

0

0

0.00%

AP

0

0

0

0

0.00%

15% extraction Multi-grain

6

12

26

44

14.67%

Water

10

10

26

46

15.33%

Total

26

22

52

100

33.33%

 

 

 

 

 

 

 

 

%

 

 

 

Flour

49

16.33%

 

 

 

Water

51

17.00%

 

 

 

Hydration

104.08%

 

 

 

 

Levain % of Total

16.47%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

AP

300

100.00%

 

 

 

Dough Flour

300

100.00%

 

 

 

 

 

 

 

 

 

Salt

7

2.01%

 

 

 

Water

200

66.67%

 

 

 

Dough Hydration

66.67%

 

 

 

 

 

 

 

 

 

 

Total Flour

349

 

 

 

 

Water

251

 

 

 

 

T. Dough Hydration

71.92%

 

 

 

 

Whole Grain %

53.95%

 

 

 

 

Total Weight

607

 

 

 

 

Hydration w/ Adds

71.92%

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Butter

0

0.00%

 

 

 

Sugar

0

0.00%

 

 

 

Cream Cheese

0

0.00%

 

 

 

Egg

0

0.00%

 

 

 

Non Fat Dry Milk Powder

0

0.00%

 

 

 

Total

0

0.00%

 

 

 

 

Comments

Syd's picture
Syd

I'm guessing that 55F for your oven temp is a typo DA.  Although we work in Celsius over here, I am pretty sure that temperature wouldn't give you that much color in two minutes.  :)

So what is your verdict, then? SD naan or yeasted naan?

Syd

dabrownman's picture
dabrownman

My daughter likes the thin poolish naan with add ins the best and I like thicker SD ones with the add ins - so this one is a compromise.  I think most folks would like the poolish ones the best since that is what they are used to, like pizza crust but, for me, it's always SD that's king.   It was all so good..... I'm thinking about having curry for breakfast!

Happy Baking Syd.

Mebake's picture
Mebake

Lovely looking meals, DA!  the curry looks so professional and delicious. 

Oh, and the naan must be great with all the add ins. Shaping could have been better, don't you think?

Khalid

dabrownman's picture
dabrownman

but,  the un-sticking of it from the counter after rolling, picking these huge, thin, wet things up and throwing them on to a hot stone was an  ...idiotic and atrocious process only Lucy and I could come up with!  A couple nof them were so bad when they hit the stone, I had to grabbed them quick,rolled them back into a ball and toss them back on the counter for rolling again - once they overcame their thermal shock:-). 

But now we have them figured out if we want them thin like out pizza dough..  These were 78 g each and rolled out to 12".  Next time we will go with 60 g and roll then out to 10" and instead oif 72% hydration we will go with 68% or so.  I think that will solve the problem,  But, if we want to keep them huge, thin and wet then we will have to roll them out on parchment.

I wish I would have taken a video of going from the counter to the stone.  It would have been a YouTube masterpiece the Marx Brothers would have been proud of.

Still they were tasty and perfect for the curry even if very odd looking:-!  Glad you liked the post and the curry Khalid.

Happy Baking

CAphyl's picture
CAphyl

dabrownman:  I like the ingredients you have added. Do you have the curry recipe?   I made flatbreads with feta and olives.  I used Stilton and olives in some of them.  With humuus and babaganoush, you can't beat it!  Best, Phyllis

dabrownman's picture
dabrownman

looks thicker, smaller and less wet than Lucy's so ....it must be sane and tasty:-)

We love Thai Green Curry Seafood the best.   To make that just sub; your favorite varieties of seafood for the chicken, fish stock for the chicken stock and  green curry paste for the red.  I did add some Tom Yum pate to this too but usually don't.  Glad you liked the curry and Happy Currying and Flat Breading,

Thai Red Curry Chicken

2 T peanut oil in hot, High Heat,  wok o0r large skillet.  Add in:

2 T each, chopped ginger, garlic, lemongrass (minced fine), red curry paste

3 chopped green onion and half of a red onion sliced thin.  Sauté 1 minute.

Add in your choice: variety of  mushrooms, black fungi, golden mushrooms, Napa cabbage, bak or pak choy, pea pods or snow peas, sliced carrot, red pepper, green beans, broccoli, fried tofu, Thai or Indian eggplant, and summer squash – about 8 cups total.  If hot….add 1-4 fresh Thai chili, and or chopped: jalapeno, habanero, Hatch and or Serrano chili- Sauté 2 minutes.

Add in:

1 tsp each fish sauce, soy sauce, oyster sauce, palm sugar

Juice and zest of 1 lime and ¼ C chicken stock, cover and steam for 2 minutes stirring every minute.

Add in:

1 Can  coconut milk

1 Can chicken stock – I use homemade

1/3 C crunchy peanut butter

Add in:

Cubed boneless chicken thighs - previously marinated and sautéed near done, firm fresh cubed tofu and fresh bean sprouts.  Bring to boil and simmer 1 min until chicken is warmed.

Chicken Marinade – 2 hours minimum.

4 cubed chicken thighs, juice of 2 Mexican key limes, ½ T of Shao-Hsing (Chinese rice cooking wine), 1/2 T of hot curry powder, 1 tsp of dark black mushroom soy sauce, 2 chopped greeen onions and 1 T of peanut oil.

Garnish with chopped cilantro, green onion and Thai chili with 1T dark toasted sesame oil at the very end

isand66's picture
isand66

These look amazing DA.  I so wish I could taste that meal as it must have been great.  To help with your transfer issue I suggest you shape them on parchment and transfer them with a peel.  It works great for me for pizza and all of my breads.

Anyway, great baking and cooking!

dabrownman's picture
dabrownman

we will use parchment from now on since my daughter likes them thin - promised to make them with a poolish next too!  We love Thai food, curry of any kind, Indian food, and anything Mexican that is hot.

Had a very nice quesadilla style leftover curry for breakfast this  morning -without the cheese;  Curry is much better the next day and the top 'tortilla naan' was crisp and the bottom one soft.  Just delicious. 

Glad you liked it Ian and wish you could get a taste.  Happy Baking

 

bbegley's picture
bbegley

Looks great!  I've done a similar recipe but cooked them on the charcoal grill.  Covered with salad and thin cut steak also makes for a tasty meal.

dabrownman's picture
dabrownman

are known for their grilled peppers and onions served with grilled flank steaks sliced thin across the grain wth home made flour tortillas baked on the grill! served with beans, dirty green Mexicn rice, cabbage, pico and various hot sauces.  Fajitas time should be all the time!  One if the great meals to have and hold dear:-) 

Song Of The Baker's picture
Song Of The Baker

Thai food is one of my favourites.  We are fortunate to have some amazing Thai spots here in Vancouver.  It is also one of the first cuisines I learned to cook (Tom Yum Gai was the very first thing I cooked from scratch in '98).  Sounds like you know what you're doing for some good authentic Thai curry.  Eg. palm sugar.  Looks great.

Love the post.

John

dabrownman's picture
dabrownman

Ian's pizza extender grill?  Heck its as hot as a tandor oven!  Naan in 30 seconds....

Vancouver has way more great ethnic places to eat than Phoenix.   We have few good dive Mexican, Indian and Thai places but that is about it.  The man reason I cook is because the food is way over priced for the poor fare you get and I;m not eating what they are serving .  When you are retired and make it better at home there isn't any reason to go out.  I used to make curry paste....but no more - the canned stuff is too good and making it at home is one of the more difficult and labor intensive culinary skills - if you can get all the ingredients.  Glad you like the food and post John and

Happy Baking

bakingbadly's picture
bakingbadly

Wow, that Thai curry and naan!

I'm sad to say this, but despite growing up in a family who enjoys hot chili, I can't handle it very well. But man, your curry looks too appetizing. Along with the naan, I'd definitely give it a try, with or without the hot stuff.

Happy cooking and baking, Dab!

Zita

dabrownman's picture
dabrownman

as mild as you want - just leave the hot stuff out and it still has great flavor.   The left overs are twice as good as the original too - just like Italian food and SD bread:-)

Glad you ,iked the post Zita.  It sounds like you are busy with the bakery - good luck with that  and

Happy baking,.