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Piadina (Italian Flatbread)
Unknown · foodandwine.com · 2022 · Original
other (asserted)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
521g
Water
356g
Hydration
68.3%
Salt
3.5%
Yeast
—
Oil
—
Sauce
—
Cheese
—
Dough weight
951g
Process
Bake temp
500°F / 260°C
Bake time
3-5 min
Oven
home standard
Surface
stone
Cold ferment
24h
Bulk
3h
Ingredients (6)
- flourwhite whole-wheat flour3.5 cup · 396.9g
- flour.75 cup semola rimacinata flour124g
- oil.25 cup extra-virgin olive oil—
- yeast.25 cup sourdough starter discard56.7g
- saltplus 1 tsp. flaky sea salt1 tbsp · 18g
- waterwarm water1.5 cup · 355.5g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakeGhee or thinly sliced guanciale