The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

#worldbreadday2020 flatbread

idaveindy's picture

#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.




World Bread Day, October 16, 2020