{"id":21580,"date":"2018-05-12T08:20:25","date_gmt":"2018-05-12T06:20:25","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/en\/?p=21580"},"modified":"2024-06-27T21:30:54","modified_gmt":"2024-06-27T19:30:54","slug":"flatbread","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2018\/05\/flatbread\/","title":{"rendered":"Flatbread"},"content":{"rendered":"<p><a href=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2018\/05\/Fladenbrot-25.jpg\"><img loading=\"lazy\" decoding=\"async\" style=\"background-image: none; float: left; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-width: 0px;\" title=\"Fladenbrot-25\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2018\/05\/Fladenbrot-25_thumb.jpg\" alt=\"Fladenbrot-25\" width=\"200\" height=\"300\" align=\"left\" border=\"0\" \/><\/a>We had a delicious dinner this week, made of <a href=\"https:\/\/www.hefe-und-mehr.de\/2015\/06\/falafel\/\">Falafel<\/a>, <a href=\"http:\/\/kochtherapie.blogspot.de\/2014\/08\/gegrillter-zucchini-salat-mit.html\">lukewarm zucchini salad <\/a>from Ottolenghis Plenty and Flatbread.<\/p>\n<p>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.<\/p>\n<p>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 \u2013 it was just so good.<\/p>\n<p>The bread is just as a flatbread should be: wild open crump under a thin crisp. And I\u2019m asking myself why I bake flatbreads so seldom\u2026<\/p>\n<p><!--more--><\/p>\n<h1>Flatbread<\/h1>\n<p>yields 4 small flatbreads<\/p>\n<ul>\n<li>500g\u00a0 flour Type 550<a href=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2018\/05\/Fladenbrot-15.jpg\"><img loading=\"lazy\" decoding=\"async\" style=\"background-image: none; float: right; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-width: 0px;\" title=\"Fladenbrot-15\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2018\/05\/Fladenbrot-15_thumb.jpg\" alt=\"Fladenbrot-15\" width=\"200\" height=\"300\" align=\"right\" border=\"0\" \/><\/a><\/li>\n<li>380g Water 1<\/li>\n<li>2g enzyme active bean flour(optional)<\/li>\n<li>20g olive oil<\/li>\n<li>3g yeast<\/li>\n<li>50g sourdough (from the fridge)<\/li>\n<li>10g Salt<\/li>\n<li>50g Water 2<\/li>\n<\/ul>\n<p>for Sprinkling<\/p>\n<ul>\n<li>nigella seeds<\/li>\n<\/ul>\n<p>Mix flour,\u00a0 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.<\/p>\n<p>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.<\/p>\n<p>&nbsp;<\/p>\n<p>Sprinkle the surface generously\u00a0 with flour and carefully transfer the dough on the countertop. Take care to keep as many air bubbles in the dough as possible. As\u00a0 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.<\/p>\n<p>Heat the oven to 300\u00b0C (if your oven to not reach this temperature, heat it as high as possible and elongate the baking time).<\/p>\n<p>Flatten two of the preshaped dough balls into ovals of 15&#215;30 cm. Place on a baking tray, wet the surface and sprinkle with nigella seeds. Bake at 300\u00b0C for 12 min with steam.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>We had a delicious dinner this week, made of Falafel, lukewarm zucchini salad from Ottolenghis Plenty and Flatbread. 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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":21576,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[457,458,459],"class_list":["post-21580","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-flatbread","tag-nigella","tag-olive-oil"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/21580","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=21580"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/21580\/revisions"}],"predecessor-version":[{"id":22084,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/21580\/revisions\/22084"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/21576"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=21580"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=21580"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=21580"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}