Flatbread, trout roe, crème fraîche

Flatbread, trout roe, crème fraîche

By
From
Finding Fire
Makes
10

Flatbread was around long before the first oven, needing only a single hot surface on which to cook. The history of bread dates back to neolithic times, when lumps of dough were baked on hot stones placed in the embers of a wood fire. The high heat of the embers causes the bread to puff and toast while the slight blistering introduces a smoky note.

For the mother (makes 300 g/10 ½ oz)

Ingredients

Quantity Ingredient
600ml filtered water
600g strong wholemeal (whole-wheat) bread flour

Method

  1. 1. In a clean container, combine 100 ml (31/2 floz) of the water and 100 g (31/2 oz) of the flour.
  2. 2. Leave in a cool place for 3 days until the mixture shows signs of life, producing bubbles on the surface.
  3. 3. Combine 100 g (31/2 oz) of the mother with 100 ml (31/2 floz) of the water and 100 g (31/2 oz) of the flour (this is known as feeding). Discard the remaining mother.
  4. 4. Leave for 1 day, then repeat the feeding. Feed the mother every 12 hours until it is strong enough to bake bread. To test this, place a spoon of the mother into a container of water. If it sinks, continue to feed the mother twice per day. When the mother holds together and floats, it is ready.
  5. 5. The mother will continue to develop over time, so be sure to retain 100 g (31/2 oz) after each use for future baking. If you need more, simply increase the amount of flour and water when feeding.

For the flatbread

Ingredients

Quantity Ingredient
300g unbleached wheat flour, plus extra for dusting
300g mother (see above)
1/2 teaspoon fennel seeds, toasted
1/2 teaspoon sea salt, plus extra to season
2 tablespoons warm filtered water
200g crème fraîche
zest and juice of 1/2 lime
200g ocean trout roe
1/2 bunch flowering rocket (arugula)

Method

  1. 1. Prepare your embers and arrange a grill approximately 10 cm (4 in) above the embers.
  2. 2. In a large bowl, combine the flour and mother, kneading together to form a soft dough.
  3. 3. Cover and leave to rest for 20 minutes. Add the toasted fennel seeds, salt and warm water, which will cause the dough to break apart a little. Continue working to bring it back together into a dough.
  4. 4. Knead on a lightly floured surface for 10 minutes until silky and smooth.
  5. 5. Divide the dough into 10 balls each weighing 60 g (2 oz) and flatten slightly. On a floured surface, roll each ball out to a circumference of 15 cm (6 in).
  6. 6. Grill the flatbread on the grill for 2 minutes on each side, turning when it is puffed and toasted.
  7. 7. Transfer the flatbread to a tray and cover with a clean tea towel (dish towel). Repeat the process until all flatbreads have been grilled.
  8. 8. Combine the crème fraîche with the lime zest and juice. Season with salt to taste.
  9. 9. Serve the flatbreads with the crème fraîche dotted on top and finish with the trout roe, the rocket and the rocket flowers.

NOTE

  • Prepare the mother 6 days in advance. Unless you are planning to make bread daily, feed the mother once after use and store in a clean container in the refrigerator until required. When needed, remove from the refrigerator and feed twice prior to use until it is active and bubbling.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again