Griddle sourdough help requested
Hello to all of you,
I am enjoying briefly skimming thru the inspiring posts here once again. WHen I found this site I was trying to make a sourdough bread, and still want to..I learned a lot about it trying it but I ended up buying bread..I want to change that. Today I am focused on getting a recipe so I can make bread on my griddle. I have been making soaked corn tortillas. Can I add sourdough to then in some way and create a similar flat bread? I am thinking I will use white AP flour since that is what I have been eating. I would also like to make this griddle bread using only AP white flour. Sort of like pancakes maybe. I want it to be mostly the flour/dough , salt, no sugar or anything, maybe some ground sunflowerseeds would be nice or oatmeal. I don't think it needs oil, only because my tortillas don't. So i come asking for help for a recipes. And I do have a scale that you all inspired me to buy . It sounds from what I have been reading that griddle breads may be easier for beginners than baking a loaf. If so , I hope to make something like this for a daily bread until I get back to trying a sourdough loaf.
I appreciate you sharing your time and effort with me.
Dabrownman I hope you see this. You are the best.
I think you can make any sourdough a griddle flat bread maybe just avoid high hydration ones. If you don't have a scale start with the flour and starter then add water little by little until a dough forms then add the salt the knead to the desired gluten development. Ferment then divide and flatten then cook on the griddle until done. That's what I will do; I have always baked by feel.
This is so exciting. Is the griddle what makes it flat, because it cooks so fast? But it is still a form of sourdough bread?!
I do have a scale, but I can't figure out the math of recipes. How do I know what hydration I want for the dough ? I remember before it had to with what flour you used.
I want to make this for lunch and dinner for 3 people so I need a big amount. How much should i try? How many grams sourdough starter to start with? I don't know the hydration of the starter I plan to use. Mine might be too old so I will get some from the pizza place.
Then how much grams flour should I add to it? Is it not as finicky as a loaf of bread? So its easier?
I remember there were many factors having to do with kneading, temp, time, ect. Is this flatbread less work as far as all that? I don't really know what to go by. When you say desired gluten development , I am not sure at all what to go for. I tried stretch and folds, and some slap and folding i think...Does it need that? But when it cooks it just doesnt rise? When it ferments is that the rising part, how long will it need to sit doing that in the covered bowl?
How do you flatten? Should it be easy to squish down and not so sticky--so that is part of what I am wanting info about, how to get the consistency right? With all AP flour I think it's supposed to be the most simple? Of course I want to try oatflour too but I imagine it will change the ratios.
Oh and how much grams salt? If I am asking too much, I understand. If it's simple for you to give me a recipe I would really appreciate it.
Sourdough is just another technique for leavening, so yes it is still sourdough bread for me.
Sorry I read as you DON'T have a scale because my eyes are a little tired yesterday. haha
I think 500 grams of flour is enough to make flat breads for 3 people.
150 g of REFRESHED active sourdough starter. (100%) Build it in anyway you're comfortable to have a final amount of 150 g before incorporating it in the dough. If you are using a firm starter, assuming it is 50% hydration, then I think 115 g is it contains less water but still contains 15% of the total flour that we want to pre-ferment which is around 75 grams.
425 g flour (Use bread flour if you want it to be chewier or All purpose flour if you want it softer)
250 g water (if your starter is 100%) 285 g water (if your starter is 50%)
10 g salt
Dissolve starter in water then add flour and salt and knead until smooth. I think its better to knead because it's a dry dough instead of stretch and folds. I'd say knead 10 minutes. Let it rest for 10-15 minutes then knead again for another 5 minutes. I usually knead until I get a window pane but for a flat bread I guess it doesn't knead that much strength because it will be cooked flat but you decide.
My usual bulk ferment takes about 5 hours at 27C but it depends on your temps. and starter activity. Fermentation is the hardest to master and best learnt through experience. I haven't mastered it but I look for aside from it the dough grew in size is it is less dense and fragrant with a sour aroma.
Divide into 6 or 8 pieces. Shape into rounds and rest for 30-40 minutes covered then flatten them. I just flatten them with my hands but if you like a more even thickness you can use a rolling pin, why not? I don't know but a well floured tortilla press might work too. Make them as thin or as thick as you like but 1/4 inch thick is good.
Cook them on low to medium heat on a lightly oiled skillet. Cook until browned on both sides. 2-3 minutes per side is sufficient I think. They have to be flat on the griddle because heat only comes from conduction, if you cook a loaf on a griddle the outside will be burnt before the inside is cooked. :)
Maybe you can ask them what is the hydration of their starter, but you can make any ratio you want with flour and water and inoculate with a tiny bit of starter so you know its hydration. This is a moderately dry dough perfect for beginners. 65% hydration, 15% pre-fermented flour, 2% salt.
I am so excited over this info.
The starter I got is 50%. So does that mean I measure the 115g from my jar of starter and add 285g water, 10g salt and then add 425g of special bread flour...It seems you were giving another option in case its not 50% so I am not sure.
They said once a week to feed the starter by removing all but a tiny bit and then adding equal amounts of flour/water. I hope to make this bread everyday, so I wonder if this can make sense for me. If I can always build the starter to be what I need. Right now I will focus on doing this once. I do have maybe a cup and a half of starter, so I wonder how much I will take out if I am starting with 115g starter.
When I leave it for the bulk ferment, is that in a big bowl with a towel or maybe plate on top, or my largest cooking pot with a lid? I used to have a giant tupperware. Because it needs to be sealed right? I wont worry about getting it right but I hope it is edible and digestable since I probably wont get it right. I remember with the bread it was supposed to rise to a certain level in the pan, but if theres no pan, guess I will be guessing blindly.
What oil to use on the griddle? I havent used any yet. I got a preseasoned one and now have a scrubbing brush and scrapper that I will use to remove burnt stuff using some water and then dry it in 325oven and then i think oil it. I think it must be flax oil? Or canola?
But you were saying rub the oil on before cooking, so is that also always canola/flax for example? And not olive oil?Meat on it help