The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Sourdough Naan

April 29, 2014 - 1:00am

CeciC

Sourdough Naan

Main recipe
Weight	Ingredient	Baker's %
180.00	Wheat flour, white, all-purpose, enriched, bleached	68.44%
83.00	Wheat flour, whole-grain	31.56%
170.00	Water, tap, drinking	64.64%
40.00	Yogurt, plain, skim milk, 13 grams protein per 8 ounce	15.21%
30.00	Oil, rice bran	11.41%
5.00	Salt, table	1.90%
5.00	Sugars, granulated	1.90%
513.00	Sub total	195.06%

Levain
Weight	Ingredient	Baker's %
20.00	Wheat flour, white, all-purpose, enriched, bleached	7.60%
30.00	Wheat flour, whole-grain	11.41%
50.00	Raisins and Figs Yeast Water	19.01%
100.00	Sub total	38.02%

Autolyse
Weight	Ingredient	Baker's %
160.00	Wheat flour, white, all-purpose, enriched, bleached	60.84%
53.00	Wheat flour, whole-grain	20.15%
120.00	Water, tap, drinking	45.63%
40.00	Yogurt, plain, skim milk, 13 grams protein per 8 ounce	15.21%
30.00	Oil, rice bran	11.41%
5.00	Sugars, granulated	1.90%
408.00	Sub total	155.13%

Final stage
Weight	Ingredient	Baker's %
5.00	Salt, table	1.90%
100.00	Levain	38.02%
408.00	Autolyse	155.13%
513.00	Sub total	195.06%

I have used a young levain, that is slightly sweet.

I first mixed levain with ingredients from autolyse section till no dry bits left. Autolyse for 1 hours, by that time the dough become silky soft and smooth.

I gave it 5 S&F with 30 minutes interval. It took around 4 hours to double in size at 25C.

Once its double, carefully ease it out of the plastic tub. Since its a really wet dough, make sure your counter top and your hand is well floured.

Divided it into 5 pieces and gently preshaped it into a mini boule. Let it rest for 30 minutes, while you waiting pre-heat your oven n pizza stone to the highest temp you can get, where mine is 240C.

Shaping, I dimple it like foccacia, then flip it n its stretched by gravity. put it on baking stone 2 minutes normal baking the rest is on broiler. Brush it with melted butter.

This is a very very good naan, a must try formula