Recipe of Homemade Sourdough Flat bread baked in the pan

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We hope you got benefit from reading it, now let's go back to sourdough flat bread baked in the pan recipe. You can have sourdough flat bread baked in the pan using 8 ingredients and 12 steps. Here is how you do it.

The ingredients needed to cook Sourdough Flat bread baked in the pan:

1. Take 50 gr of feed sourdough starter (natural yeast).
2. Prepare 100 gr of all purpose flour.
3. Prepare 50 gr of whole wheat flour.
4. Take 70-80 ml of water.
5. Take 1 tsp of salt.
6. You need 1 tsp of vegetable oil.
7. Provide of extra flour (dusting).
8. Get of extra vegetable oil (baking).

Steps to make Sourdough Flat bread baked in the pan:

1. The day before, feed the sourdough starter (if it is in the fridge). You may skip this step if you don't have sourdough starter. You may substitute it with 1 tsp baking soda..
2. Mix the fed sourdough starter, flours, water, salt and oil in a bowl. If it is too sticky to handle, add 1-2 tbsp flour..
3. Knead the dough for 10 minutes until it is smooth..
4. Bring the ingredients into a ball shapes. Place it in a greased bowl and cover it up with towel. Keep it in warm place..
5. Let it proof for 2-3 hours in room temperature. It will be double in volume..
6. Dust the working counter with flour and bring the dough into the counter. Divide the dough accordingly/into 4 equal pieces..
7. Shape the dough into ball and let it rest for another 30 minutes (last proofing stage). The dough will raise a little bit..
8. Take one piece dough. Roll it flat..
9. Preheat your pan. Add 1 tsp oil into the pan. Add the flat dough into the pan..
10. It will puff a little bit. Bake the flat bread with medium high heat around 3 minutes. Be careful not too burn it, swirl the pan in between..
11. Flip the flat bread and bake another side for another 2 minutes..
12. Transfer it out to the plate. Bake the rest of the flat bread..

It is a no wait recipe that can be made with fed sourdough As long as you have enough starter to pull from, you can instantly have long fermented grains in the form of sourdough. The pan is too long to just put it over the loaf, it would hang over the edge of the stone and so steam would escape. In terms of baking in the pan, a lot of people do their baking in baking pans/casserole dishes/camp ovens etc. Pan bread is supposed to have a fairly tight and even crumb. Not every loaf is made better by As the loaf proofs in the pan, it'll tend to be substantially taller in the center where the meat of the And don't forget, a smaller loaf will require an adjustment in baking time.

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