Sunday, October 16, 2011

Sourdough Nan-e Barbari ( Persian flatbread )

I baked Nan-e Barbari  for the 6th edition of World Bread Day,.
I found the recipe here and I decided to shape Barbari from sourdough dough.



Dough ingredients:
110 g whole wheat sourdough starter
378 g water
501 g whole wheat flour
 Combine the ingredients. Autolyse for 20 minutes. Add:
7 g salt.
Knead the dough, cover and let ferment for 4 hours in a mixing bowl.

Remove the dough from the mixing bowl and shape it into a ball. Let rest for 15 minutes.

Meanwhile mix all sauce ingredients and bring to boil. Let it cool down before using it.
Sauce Ingredients:
1/3 teaspoon flour
Baking Soda: 1/3 teaspoon baking soda
1/4 cup water

 Flat the dough and brush with the sauce. Dip your fingers in the sauce and punch down the dough to create "rows".  Sprinkle with sesame seeds (or poppy seeds) and brush again. Preheat your oven to 500F. Bake for 15 minutes at 480F with steam.


For the first time I used this product. It works well. It was easy to transfer the bread to the oven and dough didn't stick to the bake-liner. Time will tell how if it was a good purchase.




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