I decided to revisit my old Barbari bread recipe and update it to my current baking style. The old recipe required an autolyse step, quite a long slap & fold session, and several folds during bulk fermentation. All of which are time consuming, messy, and totally unnecessary. This new version only requires two folds and no kneading at all, and it skips the autolyse altogether.
Pretty much all of my old recipes can be made without kneading and with just one or two folds. We have whittled the baking process down to the bare essentials. No more time wasting and making a big mess to clean up.
This beautiful bubbly seeded flatbread is super light and airy, and full of flavour. You can choose any seeds that you like or any other toppings for that matter. You can skip the final shaping and use this dough to make focaccia or divide it and make pizzas.
You can cold ferment this dough if you want more flavour and a chewier texture. Place it in the fridge right after mixing; still give it the two folds at 30-minute intervals. The final proof on the next day may take 1 – 1.5 hours.
Watch the video down below for detailed instructions.
Ingredients
For the dough –
190g (6.7oz) water
3g (0.1oz) instant dry yeast or 3.6g (0.13oz) active dry yeast or 9g (0.32oz) fresh yeast
5g (0.17oz) salt
25g (0.9oz) olive oil
250g (8.8oz) white bread flour
For topping –
3g (0.1oz) sesame seeds
3g (0.1oz) fennel seeds
3g (0.1oz) poppy seeds
3g (0.1oz) caraway seeds
3g (0.1oz) linseeds
3g (0.1oz) garlic granules
To learn more about no-knead bread dough temperature control click here.
The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration.
If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.
Method
- Dissolve the salt and yeast in the water. Add the olive oil and the flour. Mix to a dough. *Desired dough temperature around 24C (75F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust fermentation time accordingly.
- Cover and ferment for 30 minutes.
- Fold #1.
- Ferment for 30 minutes.
- Fold #2.
- Ferment for 30 minutes.
- Fold #3. Place the dough on a non-stick paper lined baking tray greased with olive oil. Spread some more olive oil on top of the dough.
- Final proof 1 hour.
- Shape the bread and top it with the seed mix.
- Bake at 200C (390F) fan on or 220C (430F) fan off for 17 – 20 minutes.
Leave to cool down slightly, tear off a piece and enjoy!
Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.
Your oven may be different too, so your baking time may vary.
