This month's BBB bread is made from a hand-kneaded high hydration dough. It's slack!! After the bread is shaped, it is slathered with floured water "sauce" (Romal) and baked on the barbecue to create a fragrant bread not unlike focaccia. We loved the golden colour. And you wouldn't believe how this bread smells as it's coming out of the barbecue. Too bad there isn't an aroma card!
Ooops!! When mixing this dough, I had reduced the recipe by half but then cleverly added the full amount of water with the reduced amounts of everything else. As I was chasing the batter around the board, I remembered what I had done before letting myself haphazardly add more flour. I quickly threw the correct amount of flour and some extra salt onto the board before continuing to knead it all in.
Here is how I hand-kneaded this really sloppy dough. (Please see more about hand-kneading slack dough.)
Please turn on your speakers to watch the video we made while I was kneading this bread.
I made the bread again in early June, this time mixing correctly. As you can see, the dough isn't quite so frightening. But. It's still quite loose. One way to tame this slack slack dough is to use a dough scraper to help fold the dough. Start at the side and fold it over (stretching the dough as you go). Move a quarter turn to the bottom of the board. Repeat.
After the kneaded dough has doubled in volume, it's time for preliminary shaping. Use a liberal amount of flour on the board to shape the dough into two balls. The dough is so slack that it probably won't want to stay in a ball shape. Allow these to rest seam side down on parchment paper.
For the final shaping, slather each dough ball with sauce. Then using your fingers, make ridges. Pull the ridged ball outward to create a long flat oval. If the ridges disappear, dip your fingers in the sauce and simply re-create the ridges.
Slather each shaped loaf with sauce (Romal) on e more time and sprinkle it liberally with seeds (sesame or nigella).
baking on the barbecue
Just out of the barbecue
We couldn't get over how beautiful soft (but not too soft) the crumb of this bread is.
The bread was brilliant with dinner of stir-fried cabbage, dahl, Persian-style chapli kebabs all garnished with coriander leaf and hot hot hot red chillies.
June 2013: We made the bread again in early June and this time served it with brown dahl, Persian-style mint kebabs, grilled eggplant, Romaine and cabbage salad garnished with chive flowers and mint leaves from the garden.
May 2013: Our chives are flowering! This may not seem all that thrilling to many people. But our tiny garden is mostly shady. There are a few small areas that get just a few hours of direct sun. I can't help myself from growing herbs anyway.
We were despairing about the late spring and thought we had lost the garlic. But lo and behold, on that first time of baking Nan e Barberis, we saw that the garlic had come up after all. The photo on the left was taken in early May and the others in early June.
1st Year: Challah . Coccodrillo . Croissants and Pains au Chocolat . Five-Grain Bread with Walnuts . Mary's Dark Onion Rye . Royal Crown Tortano . Whole-Wheat Pita
2nd Year: Chinese Steamed Flower Rolls . Italian Knots . Naan
3rd Year: Broa . Brunkans Långa . Cornucopia . Ensaimadas . St. Hildegard's Spelt Bread . Sweet Portuguese Bread . Taralli Pugliesi . Yeasted Sprouted Wheat Bread
4th Year: Biscotti Picanti . Cuban Bread . Dan's Garlic Bread . Fougasse . Hamburger Buns . Herbed Soda Bread . Kaiser Rolls . Rewena paraoa . Soft Pretzels . Stollen . Streusel Potato Coffee Cake . Stromboli
5th Year: Assyrian Spinach Pies . Easy Little Bread . Fantans . Holiday Apple Kuchen . Julia Child's French Bread . Molasses Fennel Rye . Oatmeal Twists . Pocketbook Rolls . Russian Rose . Swedish Rye
6th Year: Aloo Paratha . Brioche and Gateau a la Creme . carrot bread . Chocolate Prune Rolls . Crackers . Filled Pane Bianco . Modern 'Lardy' Cake . Nut Roll Coffee Cake . Rgaif . Rheinbrot . Whipped Spelt Bread
7th Year: Beaujolais Bread . Brioche Flower . caramelized onion bread . Chapatis . Dhakai Bakharkhani . Kouign Amann . Panmarino . Polenta Bread . Pretzel Croissants . Robert May's French Bread . Water-Proofed Bread (challah) . Wild Rice and Onion Bread
8th Year: caramelized onion rye . Anadama Bread . Chrysanthemum Bread . Conchas (Mexican pan dulce) . Cozonac (Romanian Festive Braid) . Flaxseed Soaker Bread with Prunes . Granary-style Bread . Khachapuri . Muesli Rolls . L'Otto di Merano . Power Bread . Tangzhong Bread
9th Year: Asiago Bagels . Auberge Walnut Bread . Beet Bread . Beignets . Bialys . Bran Bread . Coconut Rolls . Fouace Nantaise . Jachnun . NOT Cinnamon Rolls . Porridge Bread . Spring Focaccia
10th Year: Champagne Baba . Cinnamon Raisin Struan Bread . English Muffins . Kaak . Kare Pan . Pumpkin Cornmeal Rolls . Royal Crown Tortano - Revisited . Shubbak el-Habayeb . Swiss Rye Ring . Tartine Polenta Bread . Tootmanik . Velvety Bean Bread
11th Year: Lariano-style Bread . Nazook . Red Pepper Coques . Pain au Levain