This is my entry into the Freshloaf.com Community Bake Flatbread challenge. About a year ago another baker on TFL, Tom Passin (Tpassin) posted a yeasted version of this unique style of flatbread here. He goes over some of the history of the bread and has some cool links with videos. There are many ways to make this one with different styles.
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
I'm enjoying trying corn (maize)-rye blends in a variety of breads. Today I baked a pair of sourdough boules where 40% of the flour is an equal blend of corn and rye. The baked loaves came out attractive and wonderfully good eating
Pix first, then details.
... also known as Brownittone :D
This time I decided to use cocoa paste, chocolate chips and cashews. In case it fails we can pretend it's a big brownie :D
First slice unfortunately exactly where the skewer was.
These parathas are my first entry to the new flatbread Community Bake. The flour combination is a little unusual but I thought it should taste good and it does.
Baked today, a simple sourdough loaf made with four ingredients...Canadian organic Marquis wheat flour (fresh milled and sifted), water, salt and starter. Having this for dinner tonight with visitors from across the border, friends sharing a meal, breaking bread together.
Gearing up for the flatbread CB, I want to share this post on parathas because it has a good discussion on what you want from your flours for parathas, rotis, and so on:
I make all kinds of flatbreads. Tortillas, pita, naan, Chinese pancake (needs must, my corn allergy forces me to make all kinds of things "normal" people just go to the store and buy.) Sometimes I even (accidentally) make flat bread. ;-)
I have had the idea to do a whole wheat naan for a while, (it's traditionally white flour only) but haven't found a recipe that looks promising until now. Here is the plan, I'll keep you posted!
Whole Wheat Sourdough Naan
(Recipe from Zesty South Indian Kitchen)
Again time for 100% whole rye
hydration 90%, whole rye 100%, inspired by https://brotokoll.com/recipe-archiv/roggy-balboa-100-freshly-milled-rye-sourdough-bread/?lang=en
changes: no old bread, used my LM as initial starter (I feed only one LM and use it for all my bakes), fermentation temps are probably lower than in the original recipe
I've been developing this formula for weeks, and I was testing the possibility of adding more sweet potatoes into my loaves. I didn't plan to post it, but thanks to our brief discussion with Debra, I decided to post it.
Steamed sweet potatoes were used to make this loaf. They hold water really well (duh, they literally were born with the water), handling 85% hydration dough felt like handling 75% hydration regular tangzhong dough. You may say this is tangzhong on steroid.
