Flatbread Dough
We’ve teamed up with Lee Tiernan of @Blackaxemangal to share his epic flatbread dough—stay tuned for Part 2: Reuben Flatbreads in his Gozney oven!
- Recommended Oven
- Dome, Arc XL, Arc, Roccbox, Tread
- Prep Time
- 15 minutes + dough prep
- Cook Time
- 2 minutes
Ingredients
- Serves
- 8-10
Equipment Needed
-
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Instructions
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To make the poolish
Step 1
The day before you make your dough, mix the water with the yeast in a small container. Add the flours and use one hand to incorporate everything, making sure there are no pockets of dry flour or lumps of yeast. It should be thick and fairly smooth with a bit of effort, ending up with a mixture that resembles a thick milkshake.
Step 2
Cover with a lid and leave in the refrigerator overnight, or for at least 6 hours until the poolish has doubled in size.
To make the dough
Step 1
Add the flours, yeast, salt, poolish, milk and water into the large plastic container.Give it all a good mix by hand for 10 minutes then cover with a lid and rest for 30–40 minutes.
Step 2
Perform stretch and folds every 30 minutes for 2 hours (4 folds in total), each time covering the container with a lid in between folds. Then place the covered container in the fridge overnight.
Step 3
The following morning the dough will be ready to portion. To do this, start by wetting your hands, as this will allow you to handle the sticky dough more easily.
Step 4
Divide the dough into 210g portions and place the dough into small plastic containers, cover and place back in the fridge for a minimum of two hours before use. This dough is ideal to use from fridge temperature, you do not need to bring it back to room temperature before opening and baking. They will be good to use for up to 3 days.
