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basic flatbread - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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basic flatbread

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  • basic flatbread

    I have made pizzas four times in my wood fired oven and love it. I was going to try the basic flatbread recipe from the forno bravo site. My question is about the cooking part of it. It says cook for two minutes. I am assumming this is in a fully heated oven like I do for the pizza recipe?

    Could I just make extra pizza dough with the caputo flour or should I follow this other recipe. I like the pizza recipe since I dont cook and it is in weights so I can follow it excactly.

    Bascically what I am trying to do is come up with something I can throw in the oven at full temp or close to it pull out some bread fast to use for dipping into a cheese fondu?

  • #2
    Re: basic flatbread

    Here's a recent thread on pita bread:

    http://www.fornobravo.com/forum/f11/...read-9321.html

    No reason to dip into the Caputo for this. I use half whole-wheat and half AP flour and it works fine.
    My geodesic oven project: part 1, part 2

    Comment


    • #3
      Re: basic flatbread

      I'll second dmun here, especially the comments on rolling the dough and brushing the hearth well. I made pitas the other day with good luck. I tried a recipe from Laurel's bread book which was all whole wheat. I autolysed for an hour and hand kneaded it well. They were rolled to about 1/4" thick. The pitas were good while fresh, but staled quickly over the week in a ziplock bag. I think I will use the 50 - 50 AP/whole wheat next time.

      I also made a batch of naan from a thread recipe I found here CanuckJim's naan. These came out good too (also rolled these out), but I started skipping the part where you oil each side as they were sticking to the peel. It worked fine without that (well,they tasted fine, anyway).

      Pdiff

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      • #4
        Re: basic flatbread

        Thanks guys I will try the pita bread sunday. I had glanced at this thread but was thinking pita was not what I wanted. Cant wait till I understand all the cooking parts of the oven.
        I was going to try the grilled eggplant reciepe as well and had to look up what a grill pan was so you know my skill level in cooking is nothing. I did sign up for a wood fired cooking class and am looking forward to it.

        If I up your recipe would it look like this?

        750 grams flour mix 50-50 bread / all purpose
        3 grams active dry yeast
        15 grams of salt
        465 grams water

        Thanks for the help

        Comment


        • #5
          Re: basic flatbread

          Originally posted by lane View Post

          If I up your recipe would it look like this?

          750 grams flour mix 50-50 bread / all purpose
          3 grams active dry yeast
          15 grams of salt
          465 grams water

          Thanks for the help
          which recipe are you talking about? Naan?

          Comment


          • #6
            Re: basic flatbread

            which recipe are you talking about? Naan?
            That's three times my basic pita dough formula linked in posting #2.

            The good thing about flatbread is that it's really not fussy. The first rise is mostly for flavor and gluten development: you could even make them unleavened and the oven spring would make them puff up.
            My geodesic oven project: part 1, part 2

            Comment


            • #7
              Re: basic flatbread

              Thanks dmun that is your reciepe. I am going to run to the store now to pick up the different flours and a rolling pin to try rolling a few out as well.
              I read another thread on making a copper pipe with hole in the end to blow off any ash you still have on the floor after sweeping since you and pdiff stated the pita tends to pick it up more than pizzas.

              Thanks for the help on this, cant wait to fire up the oven for pitas and pizza.

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