Jan Schat's Flatbread

Jan Schat's Remarkable Flatbread: A Baker's Precision

As a busy professional, finding time for elaborate cooking is often a challenge. But the allure of freshly baked bread, that warm, comforting aroma filling the kitchen, is something I can't resist. This recipe, Jan Schat's Flatbread, is a revelation – a testament to the magic of simple, high-quality ingredients and the precision of a master baker. It's not a quick recipe, mind you; it requires patience and attention to detail, but the reward is well worth the effort. The result is a flatbread that is both delicate and robust, with a subtle complexity of flavor that elevates it beyond the ordinary.

The beauty of this recipe lies in the biga, a pre-ferment that adds depth and complexity to the final product. This is not just about the taste; it's about the texture. That chewy, slightly tangy interior, the crisp exterior – it’s a symphony of contrasting textures and tastes. I found myself captivated by the process itself, the methodical measuring, the gentle kneading, the slow fermentation. It's a meditative practice, a chance to disconnect from the relentless pace of my workday and find a rhythm in the simple act of bread-making. The attention to detail, the precise measurements by weight, reflect a profound respect for the craft of baking.

The recipe isn't just about following instructions; it's about understanding the underlying principles. It's a lesson in patience, in trusting the process, in appreciating the subtle nuances that emerge from the careful interplay of ingredients. Each fold, each rise, contributes to the final masterpiece. The final product is something truly special; a perfect pairing with a simple salad or a hearty soup.

What sets this apart from other flatbread recipes isn't just the technique but the dedication to quality. The use of a pizza stone ensures a perfectly crisp crust, while the nigella seeds add a delightful textural element and a subtle earthy flavor. The careful attention to hydration ensures a soft and chewy interior. It's not merely baking; it's an art form.

I find myself drawn to the elegance of this recipe, the way that seemingly simple ingredients, through precise technique and thoughtful attention, transform into something extraordinary. It's a testament to the power of mindful preparation and a reminder that even amidst a busy schedule, there’s always time for moments of calm and creative expression. I've discovered that baking, for me, is more than just a hobby; it's a sanctuary, a place of quiet concentration where I can connect with something deeply satisfying and nourishing, both in the process and the wonderful end result.

The aroma alone, that intoxicating blend of yeast and flour, is enough to transport me to a simpler time, a time where the rhythm of life was dictated by the rising and falling of dough. It’s a connection to tradition, a reminder of the enduring power of simple pleasures. And the taste? It's a taste of pure satisfaction, a taste of accomplishment, a taste of home.

I encourage you, if you have the time and the inclination, to try this recipe. It's a journey of culinary discovery, a journey that will reward you with a loaf of bread unlike any other. It’s more than just a meal; it’s an experience, a story told in every bite. So, gather your ingredients, find your rhythm, and prepare to be amazed by the simple magic of Jan Schat's flatbread.

Step-by-step

• PreparationMake biga:
• Whisk yeast into 120 grams (‚ cup) warm water to dissolve and stir in flour. (Mixture will be dry.)
• Knead in remaining 55 grams (a scant 1/4 cup) water and knead in bowl until a dough is formed.
• Turn out onto a clean surface and knead until smooth, about 5 minutes. (Do not add extra flour; biga will become less sticky as it is kneaded.)
• Put in a clean bowl and cover tightly with plastic wrap. Chill in refrigerator 16 to 18 hours. (Biga will not rise perceptibly.)
• Let biga stand, still covered, in a warm place until instant-read thermometer registers 75–78°F, about 1 hour.
• Make flatbread dough:
• Chop 170 grams (or scant half) of biga recipe. (Leftover biga keeps, covered and chilled, 2 days.)
• Whisk yeast into 60 grams (1/4 cup) warm water to dissolve in a large bowl and stir in yogurt, chopped biga, whole-wheat flour, salt, oil, and bread flour.
• Knead in enough of remaining 60 grams (1/4 cup) warm water, a little at a time, to make dough workable. (Dough will be sticky.)
• Turn dough out onto a very lightly floured surface and knead, occasionally scraping up dough stuck to surface with dough scraper, 10 minutes. (If dough becomes too sticky to knead easily, periodically flour hands, not work surface; dough will become less sticky as kneaded.)
• Gradually knead in any remaining water and continue to knead dough until smooth, satiny, and stretchy, about 10 minutes.
• Put in a clean bowl and dust very lightly with flour. Cover with plastic wrap and let rise in a warm place 1 hour.
• Turn dough out onto a very lightly floured surface and stretch into a rectangle. Fold into thirds, like a letter, then stretch and fold again in same manner.
• Return to bowl and let rise, covered, 1 hour.
• Repeat stretching and folding process and let rise again, covered, 1 hour.
• Halve dough and shape each half into an 8-inch log on work surface. Dust very lightly with flour and let rise, covered loosely with plastic wrap, 30 minutes.
• Bake flatbread:
• Put pizza stone on rack in middle of oven and preheat to 525°F. (Allow 1 hour to preheat with stone.)
• Stretch each dough log into a roughly 13- by 6-inch rectangle and brush lightly with water.
• Dimple dough with your fingertips and sprinkle with nigella seeds and sea salt.
• Dimple dough again and let stand, loosely covered with plastic wrap, at room temperature 45 minutes.
• Generously sprinkle baker's peel with cornmeal.
• Holding 1 rectangle at each end, pick up and transfer to baker's. (Dough will stretch.) Re-form into rectangle and dimple once more.
• Jerk peel once or twice; if dough sticks, lift and sprinkle more cornmeal underneath.
• Working quickly, mist oven with 4 squirts of water from spray bottle.
• Line up far edge of peel with far edge of stone and tilt peel, jerking it gently to start dough moving.
• When edge of dough touches stone, quickly pull back peel to transfer dough to stone.
• Mist oven again with 4 squirts from spray bottle and bake flatbread until golden brown, 6 to 10 minutes.
• Transfer to a rack and while still hot, brush with some of butter.
• Sweep burned cornmeal off pizza stone with a cloth before baking remaining flatbread in same manner.
• Serve warm or at room temperature.
• Cooks' note:Dough may be chilled overnight, covered tightly with plastic wrap, after second or third rising. Before using, bring to room temperature, covered.