Basic Flatbread
- 150g flour for two people if making it as a side
- 60% hydration to start with
- 20% starter minimum, adjust hydration if using more for a quicker ferment
- 2% salt
- 400g flour
- 75% hydration
- 20% starter
- 2% salt
- 300g flour
- 75% hydration
- 20% starter
- 2% salt
Tin Loaves
My tins are small so I've been going for 400g total and spreading it between them
Mix up in the evening, don't add salt yet. Ferment in the fridge overnight. In the morning, add salt, and stretch and fold. Wait 45 minutes and stretch and fold again, for a total of 4 or 5. Then, let it rest for three hours before transferring to tins and resting in those for another two or three. Finally, bake at 200°C for twenty minutes covered (updside down baking tray) and 10 uncovered
Freestanding Loaf
I use a cast iron enamel pan which I'll keep in the oven while it pre heats for about an hour. This has a lid, so I don't need the upside down baking tray.
Fermentation, salting, stretch and fold as above. However, as I pre-heat the dutch oven, I have to shape the dough on a floured worktop. I always plan to let it rest there for a few hours before baking, but I never actually manage to coordinate. I should probably get a banneton.