Its time again for the monthly Bread Baking Day bake-off!  Zorra, the founder of BBD is hosting the one year anniversary edition – and the theme for this exciting occasion is Bread with Sprouts!  For my bread I decided to do a variety of sprouted grains – an equal mix of Hard Red Wheat, Kamut, and Spelt.  I chose these grains because I love the flavor of each, and for ease of sprouting – they are all roughly the same size.
I followed Susan’s method for sprouting, ‘cuz she’s so smart and knows how to simplify things   And it worked like a charm.  I had started to see teeny tiny tips after only 24 hours, but I waited until about 40 hours to use them.  As Susan mentioned in her post, it was very easy to express the endosperm, and that was another clue that the sprouts were rearin’ to go.

Here are the sprouts after being pulverized by the food processor

This bread is incredible.  Everything from the crust to the crumb was outstanding.  This was my first experience *ever* with a sprouted bread and it may be my new standard.  The three different grains gave the bread such incredible flavor.  The texture of the crumb was so soft and had a perfect balance of open and tight.  The crust came out of the oven so richly colored, I didn’t even want to cut into it – it was so perfect as it was.  I was thrilled with this bread in all aspects.  One thing I did that I think contributed to such great flavor was that I used the water that the grains sprouted in.  This was the water from the second washing, which should’ve been cleaner than the first day’s water, but the grains had been thoroughly washed prior to soaking, so I wasn’t concerned with any debris.   I did think the dough had a very different smell to it, and was happy to see that whatever “scent” the sprouts added was baked off in the oven.

The following recipe was put together on the fly – the bread was really really *really* sticky, but was definitely manageable for shaping with just a little flour sprinkled on the surface and bread.

Multigrain Sprouted Sourdough Bread

Sprout Grains – ~48 hours
Mixing and Autolyse – 30 min
Bulk Fermentation – 4 hours with folds at 1 and 2 hours
Rest and Shaping – 20 min
Bench Proof – 2 hours
Bake – ~40 min

Ingredients:

300g 100% hydration starter
200g high gluten bread flour
150g bread flour
200g water*
210g sprouts**
14g salt

*I used the water that the sprouts had been growing in with the hopes of added flavor
**I did an equal combo of sprouts – 70g each of kamut, spelt and hard red wheat sprouts

Instructions:

Combine all ingredients except salt in a large mixer bowl and mix until combined.

Autolyse for 15-20 minutes.  Add salt and continue mixing on medium speed until the dough comes together in a ball.  It will eventually happen!

Scrape dough into lightly oiled container, and do one or two folds at that time.  Cover and let ferment at room temperature for approximately 4 hours, with a fold at 1 hour and 2 hours.

Deflate the dough and divide into two equal pieces.  Pre-shape, cover, and let rest for 15 minutes.

Shape the two pieces into batards and place seam side up on a lightly flour lined couche.

Cover and allow to bench proof for two hours, or until a finger indention doesn’t refill.

About 45 minutes before you anticipate the dough being read, preheat the oven to 500F.  Place a steam pan in the oven on the bottom rack or very bottom of oven while oven is being preheated.

When dough is ready to bake, turn over and slash, if desired.  Steam oven, and place bread in, lowering the temperature to 450F after 3 minutes of baking.  Rotate the loaves if necessary to promote even browning.

The loaves should be done in about 40 minutes, or when the internal temperature reaches 190F and the crust is a rich, golden brown.

Yum!

Could life be any better than starting your day with some warm gooey cinnamon rolls? I was fortunate enough to be the lucky host of this month’s edition of Bread Baking Day and I was thrilled to hold that title. This is the 10th edition, and the theme is Breakfast Breads! I had been long wanting to make a batch of cinnamon rolls, and when one of docs I work with made the formal request, I thought this would be the perfect “bread” for my entry!

I used Peter Reinhart’s recipe in his book “Bread Baking Apprentice” and I won’t bother typing it up since I used that recipe verbatim. You see, I have absolutely no history of making these beauties, and really have only had them a handful of times, so I didn’t feel comfortable at that point to deviate. I am a huge lemon lover, and I especially loved that this recipe used lemon in the glaze.

Before baking, after rising.

The recipe was incredibly easy to follow – the dough was quite soft. This recipe also uses yeast, but I would ultimately like to try one leavened with sourdough – I think that would contribute quite a unique taste that would pair well with the lemony glaze.

After baking, before glazing!

I had stolen one from the center to taste-test. You see, I wanted them all to look nice and pretty (and intact) for transporting and sharing at work. So the little tiny one that no one would likely want (yeah right) I took for myself

Glazing was awfully fun – just tossing it around to and fro as it hangs off the top of the whisk. The whole recipe was very rewarding! One tip that I took from others was to cut the individual rolls with flavorless dental floss, and that keeps the roll compressing.

Stay tuned for the round-up which has so many *amazing* breads from all over the world. And don’t forget to check out the next edition of BBD, which will be hosted by Zorra, our talented founder of the event for its one year birthday celebration!

It is my pleasure to present to you the theme of this month’s BreadBakingDay – Breakfast Breads! Because the options are truly endless, I’m going to only put one restriction on this – it must have a leavening agent of some kind. Quick breads are just as fabulous as yeasted breads for this

Chris Kimball discussed the history of American breakfast as:

Pioneer Breakfast:

These breakfasts were simple and, like most early American cuisine, relied heavily on cornmeal, an ingredient that was used by Native Americans and influenced the cuisine of early settlers. A simple hot water cornbread was used to create a variety of different breads, including corn pone (pan-fried in oil), Johnnycakes (usually flattened and griddle-fried) and Ashcakes (wrapped in cabbage leaves and cooked in the ashes of a campfire). Hoecakes were small pancakes cooked on the flat side of a garden hoe and cooked over a campfire. Corn Dodgers were simple, oval-shaped cornmeal breads made from cornmeal, water, buttermilk, and baking powder.

Victorian Breakfast:

The Victorian breakfast reflected the birth of the middle class, when many wealthier women had leisure time and disposable income was growing. Unlike the relatively poor settlers in our nation’s past, Victorians had the money to improve the quality and range of the American breakfast table. Menus could be extensive and include a wide array of foods including hot cereal, eggs, fish, meat, breads, and fruit. A formal Victorian breakfast would be equivalent of brunch today, with items such as orange juice, Poached Eggs with Asparagus Tips, toast, lamb chops, green peas, English muffins, and crackers with Brie or Roquefort to finish with coffee.

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So what is your country’s/family’s traditional breakfast bread? Share it with us!

To enter in this month’s BBD, bake some fabulous bread, then:

1. Post your bread on your blog, with a link in the post to this page
2. Email me at: melissa@bakingasweetlife.com and include the following (By June 1st!!!):

• Your name
• Your blogs name (with URL)
• The name of your bread and its permalink in your blog
• Your location
• A picture of your creation! (preferably 150 pixels wide)
• please note – I unfortunately only speak and read English -please submit your emails as such!

I will post the round-up by June 5th, so please check back then!

To see April’s round-up of Breads with Oats, check Paulchen’s foodblog!

And lastly, lets not forget to thank Zorra, for being the founder of our fun and creative monthly blog event!

This month’s Bread Baking Day theme was simple – the bread must include oats. Astrid of Paulchen’s Food Blog was our lovely host this month, and I thought there are so many options that I was paralyzed by indecision for the first 3 weeks that this challenge was posted. I decided that I wanted to incorporate fruit, and I was in the mood for something quick, specifically a quickbread! I decided to do a variation of the Peach Oatmeal Bread in King Arthur’s Whole Grain Baking book. I thought that peaches would be super appropriate since I reside in the official peach state.

Everything about this bread screamed banana bread to me, but when you took a bite you were reminded of the fact that little peach cubes studded this amazing scented loaf. Hubbs and I split a piece and I took the rest into work. Exactly 30 minutes later, this is what was left…

It had been almost completely devoured, with many people getting multiple helpings. It really was amazing – especially with coffee in the morning. Yum!

Peach Walnut Oatmeal Bread:
16 servings

2 cups (12 ounces) peeled, sliced peaches; thawed if using frozen slices, well drained if using canned
1 3/4 (7 ounces) cups whole wheat flour, traditional of white whole wheat
1/4 cup (1 ounce) oat flour
3/4 cup (3 1/8 ounces) unbleached bread flour
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup (3 3/4 ounces) packed light or dark brown sugar
1/4 chopped walnuts
1/2 cup unsweetened shredded coconut
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup (3 1/2 ounces) old-fashioned rolled oats; plus extra for topping
2 large eggs
1/4 cup (1 3/4 ounces) vegetable oil
1/4 teaspoon almond extract

Preheat the oven to 350F. Grease a 9″x5″ loaf pan. Cut the peaches into small (1/4″) pieces; place in a strainer to drain. Stir together the flours, sugars, walnuts, coconut, baking powder, baking soda, salt, and spices in a large mixing bowl. Add the oats and peaches; stir to coat the peaches. Beat together the eggs, milk, oil and almond extract in a small bowl or large mixing cup. Add to the flour mixture, stirring just until evenly moistened.
Pour the batter into the prepared pan. Bake for 1 hour. Test the loaf for doneness; if a toothpick inserted in the center doesn’t come out clean, cover the top of the bread with foil and bake for 10 minutes. Remove from the oven and cool in the pan for 15 minutes. After 15 minutes, run a table knife around the edges of the loaf to make sure its not sticking, then turn it out of the pan and return it to the rack to cool completely before slicing.

I was so excited when Susan of Wild Yeast posted that she was going to be hosting this current BBD, and I was also thrilled that the theme was celebration breads. That excitement didn’t last long though. I sat there for a while and thought about the different celebrations that I’ve been a part of. There were no breads that made a regular appearance, unless you count white sandwich bread, but that was merely a celebration of lunch time at school. There really was nothing that I could say was a heritage bread or a “from my grandmother’s family” bread… I come from a long line of non-cooks. If anything was baked, it was baked by Publix, or Nature’s Own. I liked that Susan had baked Hot Cross Buns for her entry. That got me thinking of a holiday celebration bread, even if it wasn’t my own. I liked the idea of a Pannetone, but I didn’t want to spend the 85 days doing it just as we were coming into spring. So I started to look into Easter breads, or spring celebration breads, and actually found a good number of them out there. **please see the second recipe in this post for my actual “submission” to this BBD – it was much better**

I made two breads, the second one coming out much better than the first. But it still wasn’t to its very best because I was a little rushed and really thought in my heart that it had final-proofed enough. Oh my was I wrong…

The first bread I made came from Beth Hensperger’s The Bread Bible, and is the Alpine Easter Bread. This definitely resembled more of a cake in flavor (a little flat in that area, though), but ultimately looked like a giant hamburger bun. Seriously. See for yourself.

I thought that this had baked plently long enough as well. But it was very dense and moist inside… definitely underbaked.

If you can not think of this as a hamburger bun, then it actually looked quite pretty sitting upon the cake stand. The glaze, which was just powdered sugar and lemon juice was fabulous against the crisp crust. I didn’t have lemon extract on hand, so I added a whole lemon’s worth of juice to the dough, and added about a tsp of almond extract just ’cause. I think it really NEEDED the lemon extract – it definitely needed more punch. I think orange extract would’ve been fabulous here, too.

Here’s the recipe:

Makes one 10-inch round loaf

Ingredients:

1/2 cup milk
8 tbsp unsalted butter (1 stick)
1/2 cup warm water
1 1/2 tbsp active dry yeast (I did 1 tbsp instant)
2/3 cup sugar
4 to 4 1/2 cups unbleached all purpose flour (I did bread flour)
2 tsp grated lemon zest
(I added the entire juice of one lemon)
1 1/2 tsp salt (I used fine natural sea salt)
3 large eggs
1 1/2 tsp pure vanilla extract (I did vanilla bean paste)
1/2 tsp lemon extract (I did almond extract, since I added the lemon juice)

For the Nut Liquor Glaze: (I didn’t do this – just a lemon juice and powdered sugar glaze)

1 cup sifted powdered sugar
1 tbsp unsalted butter, melted
2-3 tbsp nut liquor such as Pistacha, Amaretto, Frangelico, or Nocino
10 whole toasted, chocolate-coated almonds, for garnish.

Directions:

1. In a small saucepan, combine the milk and butter. Heat until the butter is melted. Let cool to 105-115F, about 20 minutes.

2. Pour the warm water in a small bowl. Sprinkle the yeast and a pinch of sugar over the surface of the water. Stir to dissolve and let stand at room temperature until foamy, about 10 minutes.

3. In a large bowl using a whisk or in the work bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine 1 1/2 cups of the flour, the remaining sugar, lemon zest and salt. Add the yeast and milk mixtures, eggs, and extracts. Beat until creamy, about 2 minutes. Add the remaining flour, 1/2 cup at a time, on low speed until a soft dough that just clears the sides of the bowl is formed. Switch to a wooden spoon when necessary if mixing by hand.

4. Turn the dough out onto a lightly floured work surface and knead until the dough is soft and springy, about 3 minutes, dusting with flour only 1 tbsp at a time as needed to prevent sticking. The dough should not be dry. If kneading by machine, switch from the paddle to the dough hook and knead for 2-3 minutes, or until the dough is smooth and springy and springs back when pressed. If desired, transfer the dough to a floured surface and knead briefly by hand.

5. Place the dough in a greased deep container. Turn once to coat the top and cover with plastic wrap. Let rise at warm room temperature until doubled in bulk, about 2 hours. Do not rush this dough, as the full rising time is important to develop flavor and texture.

6. Gently deflate the dough. Turn the dough out onto a floured work surface and shape into a smooth, round loaf. Grease a 10-inch (I only had a 9″ on hand) springform pan or a 10-inch round cake pan 4 inches deep. Place the dough in the pan. Cover loosely with plastic wrap and let rise at warm room temp until doubled in bulk, about 1 hour.

7. Twenty minutes before baking, preheat the oven to 350F. Bake 50-60 minutes (or a LOT more in my case, and it still wasn’t done) or until brown and a cake tester comes out clean when inserted into the center. Transfer the loaf from the pan to a cooling rack. Place the rack over a plate or a sheet of wax paper to catch the drips.

8. To prepare the glaze: In a small bowl, combine the ingredients and whisk until smooth. Adjust the consistency of the glaze by adding hot water a few drops at a time as needed. Drizzle the glaze over teh warm loaf, letting it drip down the sides. Stud the outer edge with whole almonds, if desired. The glaze will set as the loaf cools.

Ooookay… now for my real entry: This bread was amazing in every way. Taste, texture (even the dough was something to behold), color, GIRTH. This is the Artos Greek Celebration bread by Peter Reinhart in his BBA book. I’m not Greek, but I know they make good stuff, and I happened to have all the ingredients on hand which tickled me. Especially ’cause the hamburger bun was made the day before, and I needed something good to come out of the oven this time. Let me first say this… I have never touched dough so luxurious. I wanted to make sheets out of it and sleep on it. Yes, I’m serious.

If you look closely, you’ll see that the right side of the bread is nicely scored, and left side is, well, round. You see… I followed the recipe to the letter. I was certain that this would be my all-time best creation (and it really was – just not in the looks department). This recipe not only calls for sourdough starter, but instant yeast as well. And although that set off alarm bells in my mind, I wasn’t quite prepared. I thought I had given enough time for the final proof. I was starting to get concerned that I may not make my dinner plans if it kept on rising, and I felt fairly certain that it had at least doubled in size while there. So I score it, throw it in the oven with a little bit of steam, and get started on making the glaze. Its looking awesome right off the bat. I check on it again about 10 minutes into baking, and to my horror, the loaf split from basically the north pole to the south pole, right along my left most slash. No beauty contests for you, my friend. I was feeling particularly frustrated with this BBD when I saw that, but I decided that I could at least dress it up nicely, and cut it in half and serve each half to unsuspecting friends/coworkers. The reviews were out of this world. I had cut a little wedge for myself and knew immediately that this could not stay in the house.

I gave half of it to one of my best girlfriends who is Greek, as I thought she may really appreciate this bread. She sounded so convincing when she said that this was truly the best celebration bread that she’s ever had. She (Christina) said that this was probably because it was so fresh – I delivered it to her only hours after coming out of the oven.

The other half went to work, and was completely devoured by 9am. I received so many compliments on it – I really think that this would be a fabulous bread to accompany any holiday gathering, and would be really great braided. The loaf it self was almost 14″ in diameter on the long end, and about 12″ on the shorter end. It really was quite massive.

Artos, from Wikipedia, says “Artos: (Á????, “leavened loaf”) refers to a loaf of leavened bread that is blessed during services in the Eastern Orthodox and Eastern Catholic Churches. A larger Artos is baked especially for use at Pascha (Easter), smaller round loaves (used five at a time) are blessed during the All-Night Vigil in a ritual called Artoklasia.

Artos in the Greek language once referred to any sort of leavened bread, but in Modern Greek now only refers to bread used in church.

This bread is the parent bread for a lot of different Greek celebration breads, according to PR, with christopsomos at Christmas, vassilopita which is served on New Years Day, and the Easter bread – lambropsomo (also called tsoureki). It seems that the breads deviate when it comes to additives (dried fruits, nuts), different toppings, and most obvious, shape.

Now for the recipe!

1 cup starter (100% hydration) or poolish
3 1/2 cups unbleached bread flour
1 tsp salt
1 1/2 tsp instant yeast
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground cloves
1 tsp minced orange or lemon zest, or extract
1 tsp almond extract
2 large eggs, slightly beaten
1/4 cup honey
1/4 olive oil
3/4 cup whole or low-fat milk, lukewarm (~90F)

Optional Glaze:

2 tbsp water
2 tbsp sugar
2 tbsp honey
1 tsp orange or lemon extract (I did a squirt of lemon juice and a tiny bit of almond extract)
sesame seeds

Directions:

1. Remove the measured amount of barm (starter) from the refrigerator 1 hour before making the dough. (If using poolish, make it the day before.)

2. Stir together the flour, salt, yeast, cinnamon nutmeg, allspice, and cloves in a large mixing bowl (or in the bowl of an electric mixer). Add the barm or poolish, the extracts, eggs, honey, oil, and milk. Stir together with a sturdy spool (or mix on low speed with a paddle attachment) until the dough forms a ball.

3. Sprinkle flour on the counter, transfer the dough to the counter, and knead (or mix on medium speed with the dough hook). Add more milk or flour as needed to form the dough into a soft, but not sticky, ball. It should be tacky and very supple (it really was). Knead (or mix) for approximately 10 minutes. The dough should pass the windowpane test and register 77-81F.

4. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap and ferment the dough at room temp for 90 minutes or until it doubles in size.

5. Remove the dough from the bowl and shape into a boule. Transfer it to a sheet pan that has been lined with baking parchment. Mist the dough with spray oil and loosely cover with plastic wrap.

6. Proof at room temp for 60-90 minutes, or until the dough nearly doubles in size. (**make sure this happens**)

7. Preheat the oven to 350F with the oven rack on the middle shelf.

8. Bake the loaf for 20 minutes. Rotate the pan 180 degrees for even baking and continue baking for 20-25 minutes, or until the loaf is golden brown and registers 190F. It should make a hollow sound when thumped on the bottom. You may glaze the loaf as soon as it comes out of the oven, if desired.

9. To make the glaze, combine the water and sugar in a saucepan and bring to a boil. Add the honey and extract and turn off the heat. Reheat the glaze, if necessary, before applying it to the bread. Brush the loaves with the glaze and immediately sprinkle with sesame seeds.

10. Transfer the bread to a rack and cool for at least 1 hour before slicing or serving.

**Your house will smell incredible**

Thank you, Susan, for hosting this month’s BBD, and thank you Zorra, as the founder of BBD!

It’s time for Bread Baking Day #7, hosted by Petra of Chili und Ciabatta. This month’s theme is flatbreads! The only real rule was that pizza was not to be a contender. I was thinking about my favorite flatbreads, and the one that came to mind as a favorite was Naan bread. Naan is a flatbread traditionally found in the Middle East, India and Asia. Its typically baked in a tandoor (clay) oven, and is often baked whlie hanging, which creates its elongated oval shape.

I really enjoy baking with whole grains whenever possible and I took this as a good opportunity to do so. I went to my copy of Peter Reinhart’s Whole Grain Breads book to find the recipe that I wanted to use. What I love about this recipe is that its so simple, and takes relatively little time to make. Its a two-day bread, but the active time is quite minimal.

The recipe goes like this…

3 1/2 cups (454 gm) whole wheat flour
1 1/8 tsp (9 gm) salt
1 tsp (3 gm) instant yeast
1 1/2 cups plus 2 tablespoons (369 gm) yogurt, buttermilk, soy milk, or rice milk
2 tbsp (28.5 gm) unsalted butter, melted

extra whole wheat flour for adjustments
olive oil or garlic or other flavored butter for topping

1. If mixing by hand, combine the 3 1/2 cups flour and the salt, yeast, yogurt, and butter in a bowl. Stir vigorously with a mixing spoon or knead with wet hands for about 2 minutes, until all of the ingredients are evenly integrated and distributed into the dough. The dough should be soft and slightly sticky; if not, add some of the extra flour or more milk as needed. If using a stand mixer, put the 3 1/2 cups flour and teh salt, yeast, yogurt, and butter into the bowl. Mix with the paddle attachment (preferable) or dough hook on slow speed for 1 minute to bring the ingredients together into a ball. Switch to the dough hook if need be and mix on medium-low speed, occasionally scraping down the bowl, for 3 to 4 minutes, until the dough is smooth and slightly sticky.
2. Dust a work surface with flour, then roll the dough in the flour to coat. Knead the dough by hand for 3 to 4 minutes, incorporating only as much extra flour as needed, until the dough feels soft and tacky, but not sticky. Form the dough into a ball and let it rest on the work surface for 5 minutes while you prepare a clean, lightly oiled bowl.
3. Resume kneading the dough for 2 minutes, adding flour if needed to make a smooth, soft, tacky dough. Place the dough in the prepared bowl, cover tightly with plastic wrap and place in the refrigerator overnight.
4. Transfer the dough to a lightly floured surface, divide it into 5 (or 6) pieces, and form each into a tight ball. Place the balls on a sheet pan lined with parchment paper or a silicon mat, cover loosely with plastic wrap, and let rise at room temperature for approximately 45-60 minutes, until the pieces have grown to 1 1/2 times their original size.
5. Preheat the oven to its highest setting and prepare it for hearth baking (with a baking stone if you have one). You will not need a steam pan. On a lightly floured work surface, roll out each piece of dough into a flat disk 4 to 5 inches in diameter. Dust the disks with flour and return them to the sheet pan, stacking them if necessary. Cover with a cloth towel or plastic wrap and let rest for 5 minutes.
6. Return to the first disk and hand stretch the dough, as you would for pizza into a circle about 1/4 inch thick and 8 inches in diameter. Try to keep the dough as even in thickness as possible and do not stretch to thinner than 1/4 inch. Again, dust the disks with flour and either return them to the pan or move them to a flat surface where they can rest, covered and undisturbed, for 5 minutes.
7. Lightly flour a baking peel (or the underside of a sheet pan). Hand stretch the first piece of dough to 10 to 12 inches in diameter and about 1/8 inch thick. Transfer to the peel and dock the entire surface with a fork or a roller docker. Slice the dough from the peel onto the baking stone, as if loading a pizza, and close the door. The naan should take about 3 minutes to bake, but check on it after 1 minute. When the dough begins to show signs of caramelization, with spots of rich brown, the naan is done.
8. Remove it from the oven, brush it with olive oil, garlic butter, or flavored butter of your choice, fold, and serve immediately.

For my topping, I sauteed about 10 minced garlic cloves in olive oil until lightly browned and fragrant. Then I poured it into a bowl, and combined it with about 3 more tablespoons of olive oil (extra virgin now), and about 1 tablespoon of parmesan cheese, and about 1 tablespoon of dried Turkish oregano. When I ran out of that topping, I used olive oil, oregano, and parmesan cheese. Yum!

As soon as I pulled it out of the oven and topped it, I ate it with some roasted garlic hummus (garlic breath!) and it was *fantastic*. The taste was so rich and complex and garlicky. The perfect appetizer, or meal in itself. This bread, with just melted butter on top would be the perfect accompaniment to chicken tikka masala with some spiced basmati rice. ***dreaming…***

I was hoping to create the big bubbles that are typical to Naan, but I think my fork dockings were too close together and that prevented large bubbles from forming while baking. Next time I’ll put more space between the dock marks. Also, my oven only heats up to 550 degrees F. I let it preheat for a while, but I don’t think for long enough. I think the baking stone should’ve been even hotter, and next time I will try to preheat it for at least 45 minutes.

All in all this was a really tasty and successful bread that I will definitely make it again; The hummus was a perfect match!

Update – The Round-Up is posted here!  Click away to view all of the spectacular flat bread creations!