Below are the pictures of the barbari breads I baked yesterday. This time, I used fresh baker's yeast instead of sourdough culture. Here's the dough formula I used:
Setareh flour (datum point)
Fresh baker's yeast: 0.067%
My dough was fermented at room temperature for 11 + 5 hours. By the way, I managed to find pure wheat bran (for dusting the worktable), but they are too coarse; nonetheless, they did not negatively affect the bottom of the breads. Throughout the baking process, I maintained the temperature of the oven floor between 480 and 550°F. Good day!