The Fresh Loaf

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#worldbreadday2020 flatbread

idaveindy's picture
idaveindy

#worldbreadday2020 flatbread

A "Sot-sot" flatbread. Some of this - some of that.   Nothing was measured except for a scant 1/8 tsp of salt.

1. Some starter discard, last fed 8 days ago. 100% hydration. Store brand AP flour.

2. Some bottled spring water.

3. Some home-milled whole grain Prairie Gold, hard white spring wheat.

4. Some home-milled whole grain Kamut.

5. Some home-milled whole grain generic hard red winter wheat, at least 9 years old. It had been sealed in a pouch with oxygen absorber.

6. Some whole chia seed.

7. Slightly less than 1/8 tsp salt.

8. Hand mix. Hand knead. The above flours were added until it "felt right."

9. Ferment for "a while," maybe 1 to 2 hours.

10. Hand pressed it out to about 8", maybe 1/8" thick.

11. Final proof for "a while," maybe 1 to 2 hours.

12.  Cooked in non-stick skillet on stove-top. Larger burner, setting 4 (out of 10). Flipped several times, until brown spots on both sides. Maybe 5 min total each side. Maybe 10 min overall.

13. Plus 11 seconds in microwave on high, "just to be sure."  It did partly inflate in microwave.

#wbd2020

#worldbreadday

#worldbreadday2020

World Bread Day, October 16, 2020

https://www.kochtopf.me/world-bread-day-2020