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Was asked by Levin bred to post my flat bread recipe.

11oz/300g flour,  1Tbsp dry yeast, 1tsp salt,  1tsp sugar,  2Tbsp olive oil,  6oz/175ml water,

4oz/110ml warm milk.   Mix all together  I use dough hook for about 2min.  Let rise for 1 hr or so.

Make 2 equal balls of dough and flatten out about 10" X 6" or so, cover with towel for about 15 min.,

then bake at 425F/220C, 15-20 min and brush with milk a couple of times.  I also use this same recipe for pizza.  I can't take credit for this recipe as it came from the London Telegraph Newspaper.

Just got back from Germany where I picked up a mix for Bauernbrot. Made a lovely loaf with the typical, yearned-for,  spongy, moist, non-crumbly crumb and dark chewy crust. Cuts perfectly for sandwiches. The mix had so few ingredients I thought I would try doing it by scratch. How much ascorbic acid and barley malt would I need for 500 grams of flour (about 75% wheat and 25% rye)?

Like many others, I too am chasing the elusive perfect Bauernbrot. This mix I picked up came awfully close for me. It is interesting how one baker's perfect recipe may not be another's. We have to remember that every region, even every city or bakery tastes just a bit different. Just like potato salad-everyone swears that their grandmother's is the best and only true way to make potato salad.:)

Thanks to the outstanding help and wonderful pieces of advice I got from Karin (hanseata), Khalid (Mebake), Juergen (Juergen Krauss) in my previous thread about Schwarzbrot (http://www.thefreshloaf.com/node/33787/schwarzbrot), my (actually, I should say our) tweaking of the original recipe produced a delicious, much improved black bread!

Very tasty, with a very deep, distinct rye flavor, it provides a delightful munching experience. Its crumb looks incredibly nice. In all these aspects, and many others, this version showed marked improvement with respect to the original recipe.

Additional notes: (a) this version had a much slighter hint of sweetness than the original one, (b) black coffee and dark chocolate were totally dropped from the original formula, (c) the amount of dark molasses was halved, (d) the introduction of new techniques (biga, autolysis, retarded fermentation) in the method also permitted a drastic reduction of the amount of active dry yeast: from 8.5 g in the original for-bread-machine version to 1.0 g in this tweaked hybrid-method version (besides imparting the bread a much better, deeper rye flavor).

I believe this version is perfectly suited for some smørrebrød!!! I guess I'll try this tonight!!!

Here are some shots of this Schwarzbrot!

The new, tweaked formula, that incorporates several ideas provided by Karin, Khalid and Juergen, is the following:

BIGA-BASED SCHWARZBROT (FOR BM) (TWEAKED RECIPE)
final dough: 62,5% rye, 75,0% hydration
yield: one 700-g loaf
Ingredients
Biga (65,0% hydration)
200 g rye flour
130 g water
0.5 g active dry yeast
Dough
110 g lukewarm water
120 g unbleached white flour
1 tsp salt
2 tbsp dark molasses
1.5 tbsp vinegar (or buttermilk or yogurt)
3 tbsp soft butter
0.5 g active dry yeast
1 tbsp caraway seeds
0.5 tsp fennel seeds

Note: in another thread (http://www.thefreshloaf.com/node/34043/biga-flourwater-autolysis), I've been dealing with the possibility of scaling down the above biga.

Here are shots of slices (using different, improved lighting for the shots):

As to the method, it started with the biga that rested for exactly 8 hours. This was then incorporated into a 30-minute autolyzed mix of white flour and water. With the help of the Dough cycle of my bread machine (yes, ... here it goes again), I incorporated the remaining ingredients (the salt was gradually sprinkled all over the dough after 5 minutes into the Dough cycle; the same was done with the seeds after 10 minutes into this cycle). The final dough was then retarded in the fridge for 17 hours (chosen to fit my Sunday schedule). [edited on July 10] After a total of 2 hours that were needed to get the dough back to room temperature and to go thru a 75-minute proofing period [edited on July 10], it was baked for 1 hour in the bread machine. Another 15 minutes in a preheated 220 degrees C conventional oven were necessary to give it a nicer crust. Finally, the resulting loaf sat untouched (before any slicing was done) for 18 hours.

My take on this experiment: "Learning is always a great, rewarding experience! Learning from you girls and guys here, at TFL, is moreover easy and fun!"

Thank you all. Have a great week! Bruneski.

I have been using the No-Knead dough for making crackers for the last six months or so.

I usually make a small batch.  I used white bread, brown bread, rye bread, and a garlic bread.

 When I am going to make the crackers, I cut the dough into little balls.

Then, with the use of a little extra flour on the counter, I run the dough balls thru a pasta machine to make long strips.

I put these on parchment paper, then brush on olive oil and sprinkle on seasonings.  I have used a garlic/onion powder combo, b-b-q seasoning, taco seasoning, Montreal spice seasoning (tends to be salty and spicy), and popcorn seasonings.

I pop the strips into a 400 F oven for about 10 mintues and they are done.   Great for snacking on.

I was wondering if anyone had other ideas for seasonings?   I had considered using curry but shyied away from that.

If you do, send me a email to papasmurf2525@volcanomail.com.

Thank you.