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Author Topic: May 2020 Monthly Challenge: Flatbread  (Read 1448 times)

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Offline Bill/SFNM

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Re: May 2020 Monthly Challenge: Flatbread
« Reply #20 on: May 14, 2020, 08:37:05 PM »

Looks good! avogadro.
I have never made a good flour tortilla, and I grew up seeing them made constantly!

I love paper-thin Sonoran-style. Beef tallow is traditional. You've inspired me to make them as my next entry for this challenge. 

Offline Jon in Albany

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Re: May 2020 Monthly Challenge: Flatbread
« Reply #21 on: May 16, 2020, 12:42:49 PM »
I recently saw someone use starter discard in a tortilla. Looked good and I have put it on my constantly growing to-do list.

avogadro - those look really good.

Offline TXCraig1

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Re: May 2020 Monthly Challenge: Flatbread
« Reply #22 on: May 16, 2020, 01:04:51 PM »
Sometimes you really just can't beat a simple tortilla :)

I love it when a flatbread doesn't have to pretend to be pizza to be great.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline TXCraig1

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Re: May 2020 Monthly Challenge: Flatbread
« Reply #23 on: May 16, 2020, 09:50:00 PM »
Tortillas made with the rendered beef fat from my Reesa-Brisket  ;D
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline amolapizza

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Re: May 2020 Monthly Challenge: Flatbread
« Reply #24 on: May 17, 2020, 06:28:34 AM »
That looks delicious!
Jack

Effeuno P134H (500C), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria, Caputo Saccorosso, Mutti Pelati.

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Offline Bill/SFNM

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Re: May 2020 Monthly Challenge: Flatbread
« Reply #25 on: May 18, 2020, 06:52:16 PM »
Flour tortillas. My hands were a little sticky today:


Offline texmex

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Re: May 2020 Monthly Challenge: Flatbread
« Reply #26 on: May 19, 2020, 12:59:06 PM »
Flour tortillas. My hands were a little sticky today:




I watched this yeasterday.  Very entertaining!  What a gorgeous video, especially the sticky finger adjustment aspect.
Reesa

Offline Bill/SFNM

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Re: May 2020 Monthly Challenge: Flatbread
« Reply #27 on: May 19, 2020, 01:05:24 PM »

I watched this yeasterday.  Very entertaining!  What a gorgeous video, especially the sticky finger adjustment aspect.

Thanks, Reesa. I think the handsoap I have been using (more frequently) has a moisturizer that may be the cause of the stickiness. I'm soaking in it!!!

Offline texmex

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Re: May 2020 Monthly Challenge: Flatbread
« Reply #28 on: May 19, 2020, 01:05:49 PM »
 :-D :chef:


This flat thing....I meant to take the dough outta the fridge and let it warm up a bit, but just started preparing it before I realized what a doofus I can be as I was halfway done folding the dough over the apples.  I also forgot to sprinkle the cinnamon on them, so I made cinnamon icing.
I will try this again with 1 less morning ritual that causes me to forget what I am doing  :angel:
...at least it's edible. 
Reesa

Offline texmex

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Re: May 2020 Monthly Challenge: Flatbread
« Reply #29 on: May 19, 2020, 05:32:25 PM »
Is this the every 4 hours challenge all up in here or what? 
Y'all and your beautiful tortillas.
I'll be trying some flour tortillas in a few days perhaps, but these little guys were fun to make. Interesting flavor, and something I will be working with more often.
Reesa

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Offline amolapizza

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Re: May 2020 Monthly Challenge: Flatbread
« Reply #30 on: May 22, 2020, 07:30:12 PM »
Here's my contribution for the month, though I'm still eyeing the Turkish Pide!

4 hour Pizza alla Pala with POP (Pecorino, Oregano, Pepper) topping.

For instructions see: https://www.pizzamaking.com/forum/index.php?topic=63011
Jack

Effeuno P134H (500C), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria, Caputo Saccorosso, Mutti Pelati.

Offline ARenko

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Re: May 2020 Monthly Challenge: Flatbread
« Reply #31 on: May 23, 2020, 09:29:29 AM »
Farinata (please excuse the dirty stove)...
« Last Edit: May 23, 2020, 09:31:01 AM by ARenko »

Offline nickyr

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Re: May 2020 Monthly Challenge: Flatbread
« Reply #32 on: May 23, 2020, 11:31:15 AM »
Farinata (please excuse the dirty stove)...
Whoa I forgot all about farinata. Do you have a good recipe you could share?

Offline ARenko

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Re: May 2020 Monthly Challenge: Flatbread
« Reply #33 on: May 23, 2020, 01:26:08 PM »
Whoa I forgot all about farinata. Do you have a good recipe you could share?

100% chick pea flour
315% water
32.5% sunflower seed oil
5% salt

Dissolve salt in water.  Whisk in chick pea flour.  Skim foam and let rest at least 20 minutes.  Skim any foam that develops.  Add maybe 10%-20% of oil to the pan and the rest to the batter, stirring to mix.  Pour batter in pan over oil, mix, and cook.  I cook in an Ardore with the floor between 700F and 750F for 5-6 minutes. 

This basically comes from the below, which is from a pizzeria in La Spezia that makes great farinata.  I've dropped the water down from their stated 350%.

« Last Edit: May 23, 2020, 10:44:43 PM by ARenko »

Offline sodface

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Re: May 2020 Monthly Challenge: Flatbread
« Reply #34 on: May 23, 2020, 01:42:02 PM »
I posted in the bread thread yesterday and these tortillas were visible in the background, a quick crop and nobody will be the wiser!
Carl

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Offline texmex

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Re: May 2020 Monthly Challenge: Flatbread
« Reply #35 on: May 23, 2020, 01:53:43 PM »
Thank you for the info! The custard aspect of this farinata sounds wonderful.   I'm also  thinking I will try to make those oatmeal roti again, using half chickpea flour. 
100% chick pea flour
315% water
32.5% sunflower seed oil
5% salt

Dissolve salt in water.  Whisk in chick pea flour.  Skim foam and let rest at least 20 minutes.  Skim any foam that develops.  Add maybe 10% of oil to the pan and the rest to the batter, stirring to mix.  Pour batter in pan over oil, mix, and cook.  I cook in an Ardore with the floor between 700F and 750F for 5-6 minutes. 

This basically comes from the below, which is from a pizzeria in La Spezia that makes great farinata.  I've dropped the hydration down from their stated 350%.


Reesa

Offline nickyr

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Re: May 2020 Monthly Challenge: Flatbread
« Reply #36 on: May 23, 2020, 05:55:59 PM »
100% chick pea flour
315% water
32.5% sunflower seed oil
5% salt

Dissolve salt in water.  Whisk in chick pea flour.  Skim foam and let rest at least 20 minutes.  Skim any foam that develops.  Add maybe 10% of oil to the pan and the rest to the batter, stirring to mix.  Pour batter in pan over oil, mix, and cook.  I cook in an Ardore with the floor between 700F and 750F for 5-6 minutes. 

This basically comes from the below, which is from a pizzeria in La Spezia that makes great farinata.  I've dropped the water down from their stated 350%.


Thanks!

Offline parallei

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Re: May 2020 Monthly Challenge: Flatbread
« Reply #37 on: May 23, 2020, 06:46:19 PM »
Farinata (please excuse the dirty stove)...

That looks very good! Probably the best I've seen posted here on the forum. Do you remember the size of pan and weight of batter you used? I'd like to give farinata another shot in the Breville.

Offline ARenko

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Re: May 2020 Monthly Challenge: Flatbread
« Reply #38 on: May 23, 2020, 07:20:44 PM »
That looks very good! Probably the best I've seen posted here on the forum. Do you remember the size of pan and weight of batter you used? I'd like to give farinata another shot in the Breville.
Thanks.

I have a 30 cm pan.  The inside at the bottom is a little less than 28 cm.  I was shooting for around 6 mm thickness.  This is with .5% bowl residue.

Flour (100%):    131.44 g  |  4.64 oz | 0.29 lbs
Water (315%):    414.04 g  |  14.6 oz | 0.91 lbs
Salt (5%):    6.57 g | 0.23 oz | 0.01 lbs | 1.18 tsp | 0.39 tbsp
Oil (32.5%):    42.72 g | 1.51 oz | 0.09 lbs | 9.49 tsp | 3.16 tbsp
Total (452.5%):   594.78 g | 20.98 oz | 1.31 lbs | TF = 0.23115

« Last Edit: May 23, 2020, 08:16:06 PM by ARenko »

Offline onurz

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Re: May 2020 Monthly Challenge: Flatbread
« Reply #39 on: May 24, 2020, 02:29:31 AM »
Do you accept this. It is baked in the pan and I didn't shaped it. A ciabatta.

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