New To the Forum- looking for Tried and tested Recipes

Hi there Fresh Loaf viewers

I am a semi experienced artisan bread maker. I am trying to source some new tried and proven recipes to pass on knowledge to my 9 year old student.

i am currently looking for some recipes for

lavash

Fire Grilled flat bread

Ciabatta

burger buns

Ciabatta is harder to handle, but I absolutely love this one from Ciril Hitz:

https://www.youtube.com/watch?v=LFja1ShZFsA

I have made it countless times and is a family favorite. You can find the write up for it if you search, but the video does a nice job. I have seen write ups with fresh yeast, but I use instant yeast as he does in the video. I do scale it down quite a bit though. Let me know if you need any more information on it.

thanks for the link.... looks like a good one there are some pretty good charts online about conversions from fresh to active dry and Instant yeasts....

Here is my breakdown of the formula (remember to hold some water back for the double hydration method like in the video). This is for about 1700g and I usually do half of that. I use King Arthur flour normally, so it is a strong A/P flour (the straight dough weight is just for reference, use the other numbers to make the bread):

Product	Ciabatta Hitz

Ingredients	Baker's % (Straight Dough)	Straight Dough Weight		Pre-Ferment (Poolish)		Adjusted Dough Weight
A/P Flour	100%	943	-	330g	=	613g
Water	77.9%	735	-	330g	=	405g
Salt	1.9%	18.0	-		=	18.0g
Instant Yeast	0.28%	2.6	-	0.0003g (pinch)	=	2.6g (3/4 tsp)


% Pre-Ferment Flour	35%	Pre-Ferment Hydration	100%	Pre-Ferment Weight		660

		Batch Weight
		1699g

Thanks....

I use Guistos Flours.... Ultimate performer, Bakers Choice, and All Family Purpose. I am also a small scale miller and mill and sift my own Red fife (Bread flour)... and Sonoran wheat (all purpose for baked goods)