update 4-17: ZOJI SD-clas/flas for Breadtopia's Purse Bread Dough
Breadtopia's recipe this week was for Lebanese Purse Bread (Kaak Alasreya).
Foodgeek recipe: fgbc.dk/34fj
This dough used freshly ground dried chickpeas (35g) and whole white berries (500g) for the flours. For leavening: 100 gr flas (120 g clas would work as well) and 5/8t DIY. Hydration: 80% (liquids=water, flas and olive oil).
The puffed flatbread with handles was dry cooked on a cast iron pan and then puffed over the stovetop electric coils (total time: 3hrs); the pan loaf was baked in the Zojirushi (total time: 4.75 h).
The purse bread puffed everywhere except at the handle, so that part was rolled thinner than in the body (<--1/16"-1/8" thickness). I will probably delete the milk powder and sugar next time in dough for pita to get less burn on the surface during cooking.
The loaf had great height (5" high, pan-4.25", 2000 ml) and browned very well (without a browning paste). Ending temp was 210F - way over what I wanted (204F), but I lost track of time.
Thicker, darker crust than I've yet seen out of my Zoji.
Yes, the crust came out a nice golden color -- olive oil, sugar, milk powder were extra ingredients in the recipe above. These are not in a "lean" loaf. Generally, a paste of 1/2 t each of milk powder and whole milk (brushed on a loaf top) will get a golden top crust when baking in Zoji. Also, the thick crust was my mistake -- I let the loaf go too long. Dough temp was 210F+ (202-204F better?).