View Full Version : Flat Bread in the Uuuhven.

08-23-2011, 09:43 PM
Flat Bread

Tonight, I wanted something simple, so I made some flat bread. A very simple process, using a biga, 65% hydration bread dough with a mix of AP flour and Bread flour to get a nice soft crumb. The dough was made last night and allowed to slow rise overnight. It was lightly kneaded this morning and panned.
http://i166.photobucket.com/albums/u105/landarc/breadraw.jpg (http://i166.photobucket.com/albums/u105/landarc/breadraw.jpg)
The dough was topped with sliced grape tomatoes, chopped celery and garlic, some Todd's Dirt BBQ rub (very herbal), kosher salt and some fresh ground Phu Quoc black pepper. Then it was drizzled with Red Boat fish sauce and local olive oil, Arbequina Olives I believe. Into a 520F oven (yes, no kettle today) and baked for 14 minutes. Ta daaaa!
http://i166.photobucket.com/albums/u105/landarc/breadpan2.jpg (http://i166.photobucket.com/albums/u105/landarc/breadpan2.jpg)
Randomly chunked up, this bread had a very nice crumb, with a very crisp exterior, thin crust that you could hear crackling as it cooled. The interior crumb was tender with just the right elasticity and pull. The toppings were just right for this type of bread, which was not quite foccacia and not quite ciabatta.
http://i166.photobucket.com/albums/u105/landarc/breadplate2.jpg (http://i166.photobucket.com/albums/u105/landarc/breadplate2.jpg)
I plated with a dribble of black currant infused balsamic vinegar and some of the olive oil. This bread, with it's herbal and savory components was very nicely offset with the sweet, almost port-like character of the vinegar and the smootness of the olive oil. I could not be happier with the crumb.
http://i166.photobucket.com/albums/u105/landarc/breadplate1.jpg (http://i166.photobucket.com/albums/u105/landarc/breadplate1.jpg)

08-24-2011, 07:14 AM
nice! i love flatbreads and naans...

I plated with a dribble of black currant infused balsamic vinegar and some of the olive oil.

...but it looks like i gotta step my game waaayyy up :thumb:

08-24-2011, 07:16 AM
Nice job!

08-24-2011, 11:24 AM
Looks delicious, nice write up and pictures!

08-24-2011, 11:35 AM
Wish I could bake bread like that.

08-24-2011, 11:37 AM
Phabulous work on the Indoor Pit Onii-Chan!

08-24-2011, 11:37 AM
Wish I could bake bread like that.

You can.

08-24-2011, 12:04 PM
You have an Uhhhven too? How cool!

Nice flat bread!

08-24-2011, 12:23 PM
I got a deluxe model house which included an uhhhven.

08-24-2011, 12:23 PM
How much more information do you need Guerry? It is easy.

08-24-2011, 12:31 PM
How much more information do you need Guerry? It is easy.

I've managed to fark up every attempt at home made bread (Corn bread excluded) I've tried so I gave up. Been years now. I think it's a mental block...but then again, there are those who simply can't bat either.:roll:

08-24-2011, 12:35 PM
Guerry, bats ate better on soup, or wrapped in bacon. You can't make good bread using bat.

08-24-2011, 01:26 PM
so, how do you make this bread :help:

08-24-2011, 04:58 PM
Pay attention Guerry!

Herre is what I do Wildflower...

two nights before cooking.
1 packet of bread yeast
1 cup AP flour
2 cup warm water (tap water is ok, but, I prefer to use non-chlorinated water)
1 teaspoon sugar

The water temperature can be anywhere from 100F to 120F. I mix the first three ingredients to make a wet slurry. I then add the sugar and allow to sit at room temperature overnight. I like to leave it uncovered if I can, or use a fine mesh cloth if you want.

The next day, add one more cup of water, cold is fine. At this point, I start adding a 50/50 mix of AP flour and bread flour. Add 750 grams of flour, if you do all the math, this means you have 80% by wieght of water to flour. This creates a very soft dough. Let sit in the refrigerator overnight, covered with plastic wrap, or it will smell funny when baked. I do oil the container and plastic, as this is a very sticky dough.

Day of cooking, about 2 hours before cooking, remove dough, flour counter well, dump out dough and knead for 2 to 3 minutes. This will bring the flour up to around 850 grams of flour. This is a 70% hydration dough. I also add salt at this time, I use 1 to 2 teaspoons per your taste. I tend to use 1 teaspoon. I oil a jelly roll pan, although any pan can work, and it can be done on a pizza stone as well, with no pan. I will stretch out the dough into the pan, trying to get it to around 1/4 to 1/2 inch thick, let it rest for an hour. Preheat oven or kettle or BGE, whatever you got, around 500F to 550F.

Just before putting into cooker, top with whatever you have, drizzle olive oil (fish sauce really works) and then liberally add kosher salt and freshly ground black pepper over the top. Cook for 15 to 20 minutes, depending on temperature and altitude until browned. If you have a dry oven (electric) or are cooking in a BGE or kettle, you must add water, at least during the cooking, I like to spray a lot of water, as steam is needed to get the crust right.

08-24-2011, 08:44 PM
That is farking beautiful, nice work

08-24-2011, 10:02 PM
yeah...that's simple.

edit your post fella. humble is one thing.

outright debochery is another.

damn that looks good!!!!

edit: say crumb one more time.:becky: please i need 1 more crumb.

but seriously, that is fanfarkintastic.

thanks my friend.

08-24-2011, 10:23 PM
Well, when you read it, it does sound complex. But, they are small steps each time.

08-24-2011, 10:33 PM
maybe, but when i want something simple for dinner tonight, i don't start yesterday.


08-24-2011, 10:35 PM
Bob that looks really, really good. I hope you don't mind if I try to clone what you did. I might even try it in the Uhhhhven....

08-24-2011, 10:56 PM
Feel free Marty