For the photo montage process, and the formula 🔗 follow the 🔗 below 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇
I couldn't be happier with the final product. Moist, not overly sweet, rich, and fudgey.
From King Arthur's big month of baking series.
Lunch time - Brooklyn Sicilian.
9 X14 par-baked, pan fried. High hydration formula (100%). Stanaslus whole & ground tomato base sauce. Boars head deli sliced mozzarella.
I had forgotten, I made a fruit flavor pairing chart in PDF form. Enjoy! https://drive.google.com/file/d/1e7OUQtcafe8RnnMJDitwFKp4jRJtKJ6L/view?usp=drivesdk
Formula 🔗 👇
https://mission-food.com/wprm_print/flammkuchen-tarte-flambee-german-pizza-with-bacon-and-onions
From Wikipedia, the free encyclopedia
Flammekueche
Formula courtesy of Ian Island66, by way of Tom Passin.
🔗 To Ian's blog post
https://www.thefreshloaf.com/node/75349/uzbek-sourdough-flatbread
The bake went pretty much verbatim to Ian's blog instructions. I am happy with the outcome. I used rehydrated onion for my topping.
Formula revision:
*After many bakes, it is clear that cutting in cold butter is unnecessary. For this application melted butter is just fine.
Maltese Ftira
The formula can be found at the link 👇 below 👇
https://www.thefreshloaf.com/comment/541015#comment-541015
Renamed for the Easter season
Photo montage process
The ripe dough culture
2., 3. Autolysis
4, 5 The mix
6. Stretch and folds ( Three at 30 minute intervals)
7,8 The lamination (30 minutes from last stretch)
9. Dough ball at beginning of untouched bulk fermentation
10. The final shape
