The dough for the bread I had already mixed around lunch time. It contained only a wee bit of yeast and some sourdough and was left on the counter for fermenting over roughly 6 hours.
After this time, the very soft dough was beautiful bubbly and I preshaped it as gentle as possible to keep the dough bubbles. While the preshaped dough rested I heated the oven as hot as possible. Baking was then only a question of minutes and we snacked the first loaf already while cooking the rest of the meal – it was just so good.
The bread is just as a flatbread should be: wild open crump under a thin crisp. And I’m asking myself why I bake flatbreads so seldom…
yields 4 small flatbreads
- 500g flour Type 550
- 380g Water 1
- 2g enzyme active bean flour(optional)
- 20g olive oil
- 3g yeast
- 50g sourdough (from the fridge)
- 10g Salt
- 50g Water 2
- nigella seeds
Mix flour, sourdough, olive oil, water part 1, bean flour, salt and yeast and knead for 12 min at slow speed and another 2 min at high speed. At this point, the gluten network should be very well developed. Now start to add slowly the water part 2 in small increments. Knead until fully incooperated.
If possible, place the dough in a square container, as this makes it later more easy to cut the dough into squares. Ferment for 6 hours. After 6 hours the dough should be bubbly.
Sprinkle the surface generously with flour and carefully transfer the dough on the countertop. Take care to keep as many air bubbles in the dough as possible. As With a dough scrapper cut the dough into 4 squares of the same size. Carefully preshape them to rounds. Let rest for about 20 min.
Heat the oven to 300°C (if your oven to not reach this temperature, heat it as high as possible and elongate the baking time).
Flatten two of the preshaped dough balls into ovals of 15×30 cm. Place on a baking tray, wet the surface and sprinkle with nigella seeds. Bake at 300°C for 12 min with steam.