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I decided to scrap the idea of making pain suisse-based flatbread. The idea was cutting out disks of pain suisse, and bake them the millefeuille way. But too much leftover dough after the cutouts were taken. So, nope.

This flatbread is inspired by a dish of my homeland. It's called kering tempe. It's basically caked soybean, fermented by Rhizopus oligosporus mould, crispy fried, and then cooked in palm-sugar-based savory spiced syrup, meant to be eaten with rice. Think of praline, but using tempe and also savory.

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. 

Here is my contribution to the latest community bake. It is Adjaruli Khachapuri. The recipe I used was from Chainbaker https://www.chainbaker.com/khachapuri/

For once I more or less followed the recipe. My dough was a little soft, so I added half a scoop of WW atta to firm it up a little.

Also I split the dough into 2 medium and one small bread as I think just 2 breads would be rather large.

The breads were rich but tasty. We had the small one cold as a snack the day after and it was still nice cold.

For the flatbreads Community Bake, I made Swedish Tunnbrod.  The recipe is from King Arthur's Big Book of Breads, giving me another opportunity to bake something from that book.  

Tunnbrod is fairly straightforward.  This recipe called for AP flour, rye flour (I used whole rye flour), sugar, yeast, salt, ground fennel seeds, milk, and melted butter.  I combined the dry ingredients and then mixed in the wet ingredients by hand.  The resulting dough was kneaded by hand for a few minutes, then allowed to ferment for an hour.

Pain au son is one bread that I am so attached to. Not because I'm good at it, but because it took me hundred-something trials and errors until I got my accidental oven spring (lol).

It all started out as my frustration with whole wheat bread, and my unwillingness to do extra steps outside the main fermentation timeline (like sifting and soaking). Trust me when I say I prolly am the laziest among you all when it comes to baking, so lazy that I devised various methods to allow me be lazy even harder.

Inspired by WanyeKest, CalBeachBaker, and Trailrunner I tried my own sweet potato SD loaf with whole grain. I'm pleased with the result. This was a 1-day bake with an appointment in the middle. It is beautiful and smells great. The flavor is mild with only a little sour.

This is the first of five focaccia I'm making that will be identical except for the olive oil used.

Dough:
350g whole wheat flour
200g of 100% hydration sourdough starter
250g water 
1 tsp fine sea salt
2 tablespoons olive oil

Toppings
Big handful of pistachios chopped up in a food processor
Dried dates cut into smaller chunks

I started with 125g of spelt and 225g of wheat, milled twice, once coarse, then as fine as my Mockmill will get it.

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.