Monday, January 02, 2006
Artisan Flat Bread
Artisan Flat Bread
Add freshly baked bread to a busy life without a bread machine.
The goal is to introduce people to the pleasure of easily produced flat breads that can be created quickly and easily by the average person with a little advanced preparation.
Afghan Snowshoe Bread
Homemade butter
Afghan Snowshoe Bread
A: Ingredients
1: Whole Wheat Flour
2: White Flour
3: Yeast
4: Water
5: Salt
A: sea salt
B: kosher salt
6: Nigella (optional)
7: Wine, sugar, brown sugar, molasses (optional)
8: Olive oil
9: Cinnamon/sugar combo
10: Cumin
B: Tools
1: Bread Board
2: Bowl Large
3: Measuring cups
4: Measuring spoons
5: Scale
6: Wood stirring spoon
7: Clock
8: Thermometer
9: Baking Stone
10: Cooling rack
11: Dough cutter or sharp knife.
12: Latex gloves (optional)
13: Sink with hot soapy water.
14: Scissors
15: Gallon size plastic (Zip Lock) bags.
16: Peel
17: Basket with attractive dish towel to hold the warm breads.
18: Rolling pin.
C: Poulish
1: Add 1 teaspoon yeast to 3 cups of lukewarm (90-120 degrees) water
2: Stir until dissolved (approximately 3 minutes)
3: Add 2 cups of whole wheat flour, one cup at a time.
4: Stir until smooth
5: Add Wine, sugar, brown sugar, molasses (optional) 1 Tablespoon
6: Stir in one direction 100 times.
7: Cover Set aside for zero to 12 hours.
D: Dough
1: Sprinkle 1 Tablespoon Salt over the poulish
2: Stir in 4-6 cups of flour, one cup at a time until the dough won’t accept any more flour.
3: On a floured bread board turn out the dough.
A: Knead for 10 minutes
1: Flour hands
2: latex gloves with a little olive oil.
B: When the dough is smooth and elastic form into a ball.
C: Oil a large bowl. Use approximately a Tablespoon of olive oil.
D: Roll the ball of dough in the bowl to cover with oil.
E: Cover with plastic wrap
D: Set aside for Zero to 24 hours. Dough will double or triple in size.
E: Baking
1: Preheat the oven with baking stone to 500 degrees. It is best to let it stay at 500 degrees for 10 minutes or so to get the baking stone up to temperature.
2: Turn out the dough onto a floured bread board.
3: Knead briefly
4: Cut the dough into 8 pieces.
5. Cover 6 of the pieces
6. Form the 7th and 8th piece into a flattened disk 8 inches long and 4 inches wide.
7. Press holes into the disk all over with dampened fingers. Keep your fingers damp.
8. Pull and stretch the dough until it is approximately the width of the pizza stone.
9. Sprinkle with nigella.
10. Place the stretched dough onto the pizza stone.
11. Repeat with the other pieces of dough 2 at a time.
A: make pita bread
B: make seasoned flat bread
12: Baking time will vary from 4 to 12 minutes. The baking time depends on how brown you want the breads and how long you leave the oven open while placing the breads.
F: Preparation
1: Poulish that has rested for 2 to 4 hours
2: Dough that has been kneaded
3: Dough that has been kneaded and rested for 4 hours.
4: A basket with examples of completed snowshoe bread, pita, and flatbreads.
Add freshly baked bread to a busy life without a bread machine.
The goal is to introduce people to the pleasure of easily produced flat breads that can be created quickly and easily by the average person with a little advanced preparation.
Afghan Snowshoe Bread
Homemade butter
Afghan Snowshoe Bread
A: Ingredients
1: Whole Wheat Flour
2: White Flour
3: Yeast
4: Water
5: Salt
A: sea salt
B: kosher salt
6: Nigella (optional)
7: Wine, sugar, brown sugar, molasses (optional)
8: Olive oil
9: Cinnamon/sugar combo
10: Cumin
B: Tools
1: Bread Board
2: Bowl Large
3: Measuring cups
4: Measuring spoons
5: Scale
6: Wood stirring spoon
7: Clock
8: Thermometer
9: Baking Stone
10: Cooling rack
11: Dough cutter or sharp knife.
12: Latex gloves (optional)
13: Sink with hot soapy water.
14: Scissors
15: Gallon size plastic (Zip Lock) bags.
16: Peel
17: Basket with attractive dish towel to hold the warm breads.
18: Rolling pin.
C: Poulish
1: Add 1 teaspoon yeast to 3 cups of lukewarm (90-120 degrees) water
2: Stir until dissolved (approximately 3 minutes)
3: Add 2 cups of whole wheat flour, one cup at a time.
4: Stir until smooth
5: Add Wine, sugar, brown sugar, molasses (optional) 1 Tablespoon
6: Stir in one direction 100 times.
7: Cover Set aside for zero to 12 hours.
D: Dough
1: Sprinkle 1 Tablespoon Salt over the poulish
2: Stir in 4-6 cups of flour, one cup at a time until the dough won’t accept any more flour.
3: On a floured bread board turn out the dough.
A: Knead for 10 minutes
1: Flour hands
2: latex gloves with a little olive oil.
B: When the dough is smooth and elastic form into a ball.
C: Oil a large bowl. Use approximately a Tablespoon of olive oil.
D: Roll the ball of dough in the bowl to cover with oil.
E: Cover with plastic wrap
D: Set aside for Zero to 24 hours. Dough will double or triple in size.
E: Baking
1: Preheat the oven with baking stone to 500 degrees. It is best to let it stay at 500 degrees for 10 minutes or so to get the baking stone up to temperature.
2: Turn out the dough onto a floured bread board.
3: Knead briefly
4: Cut the dough into 8 pieces.
5. Cover 6 of the pieces
6. Form the 7th and 8th piece into a flattened disk 8 inches long and 4 inches wide.
7. Press holes into the disk all over with dampened fingers. Keep your fingers damp.
8. Pull and stretch the dough until it is approximately the width of the pizza stone.
9. Sprinkle with nigella.
10. Place the stretched dough onto the pizza stone.
11. Repeat with the other pieces of dough 2 at a time.
A: make pita bread
B: make seasoned flat bread
12: Baking time will vary from 4 to 12 minutes. The baking time depends on how brown you want the breads and how long you leave the oven open while placing the breads.
F: Preparation
1: Poulish that has rested for 2 to 4 hours
2: Dough that has been kneaded
3: Dough that has been kneaded and rested for 4 hours.
4: A basket with examples of completed snowshoe bread, pita, and flatbreads.
