Aldeburgh Flatbread
Wild Thyme Flour · food.com · 2009 · Original
Flatbreadinferred from the title
DietVegetarian. Not vegan: honey.
Against 5,130 pizza recipes
Flatbread style, 60% hydration: drier than 72% of the 1,480 doughs that parse.
Flatbread (Generic): flatbread-only titles: a topped bread with no pizza claim (naan, lavash, grilled flatbread, restaurant 'flatbread')
Tradition: 400 to 500°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
500g
Water
300g
Hydration
60.0%
Salt
1.2%
Yeast
1.80%
Oil
10.9%
Sauce
n/a
Cheese
n/a
Dough weight
871g
Process
Bake temp
n/a
Bake time
2 min
Oven
home standard
Surface
stone
Bulk
0.08333333333333333h
Ingredients (6)
- yeastdry yeast1 tbsp · 9g
- sugarhoney1/4 tsp · 1.1g
- waterwater300 ml · 300g
- flourstrong white flour500g
- saltfine sea salt1 tsp · 6g
- oilfruity olive oil4 tbsp · 54.4g
Keep exploring
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- See what hydration doesWhere 60% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Flatbread group marked.
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