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Thread: Naan (Indian Flatbread)

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    Default Naan (Indian Flatbread)

    5 grams Compressed yeast
    17 fluid ounces Water
    24 ounces Bread flour
    12 ounces Whole wheat flour
    10 1/2 ounces Yogurt
    1 fluid ounce Olive oil
    1/2 teaspoon Baking powder
    1/2 teaspoon Baking soda
    3 1/2 teaspoons Salt
    Vegetable or olive oil, as needed
    Black sesame seeds, as needed
    Yield: 6 Loaves
    1. To prepare the sponge, dissolve 0.04 oz (1 gram/0.1%) of the yeast in 6 fluid ounces (160 milliliters/16%) of the water in a mixer bowl fitted with the dough hook. Add 8 ounces (220 grams/22%) of the bread flour and mix until well incorporated. Cover and set aside. Ferment at room temperature until cracks appear on the surface of the starter approximately three hours.

    2. Place the sponge and the remaining 16 ounces (450 grams/45%) bread flour, 11 fluid (310 milliliters/31%) water, whole wheat flour, yogurt, olive oil, baking powder and baking soda in the bowl of a mixer with dough hook. Mix on low speed for three minutes. Stop the mixer and scrape down the side of the bowl. Add the remaining 0.14 ounces (4 grams/0.4%) compressed yeast and mix on high speed for additional 3 minutes. Add the salt then mix until the dough until it is fully developed and reaches 77F (25C) approximately 5 more minutes.

    3. Ferment the dough, covered, for 3 hours.

    4. Punch down the dough and divide it into 6 uniform pieces. Round the portioned dough. Cover and bench rest for 30 minutes.

    5. Stretch each piece of dough out until it measures 12 inches (centimeters) long. Place the dough on flour-dusted sheet pans and proof until doubled, approximately 50 minutes.

    6. Dimple the surface of the dough with your fingertips. Brush the dough with oil and sprinkle it with black sesame seeds. Place the dough directly on the heated surface of a deck oven at 485F (252C) or place the sheet pan of dough on a rack in the oven. Bake until the breads are well browned and crisp for approximately 10 to 12 minutes. To prevent a soggy crust, open the oven door or vent during the last two minutes of baking to remove any excess steam that may build up in the oven. Cool the loaves on cooling racks then serve immediately.



    Notes: Method: Sponge

    Fermentation: Sponge 3 hours. Fermentation 3 1/2 hours. Proofing 1 hour
    Last edited by Cookie; February 13th, 2008 at 01:58 AM.

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