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
- 400g flour
- 60% 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 (upside 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.
Mix up ingredients, don't add salt yet.
Knead for a good 5 minutes or until it becomes a bit smoother. I've found using a dough scraper makes it much easier, as you can pick up the sticky ball of dough and slam it on your worktop without getting your fingers too dirty. I tell myself the slamming is a good way to strengthen the gluten bonds, but in truth it's also just good fun.
After kneading the dough, let it rest for at least 45 minutes and stretch and fold as above.
I'll usually let it rest overnight in the fridge afterwards, then take it out in the morning (working from home helps), give it an hour to get to temperature and then do another stretch and fold cycle before shaping it.
Once I'm done shaping, I'll let it sit on some parchment paper which makes it easier to transfer the loaf into my pre-heated cast iron pan for baking.