Cinnamon Apple Flatbread
PJ Hamel · kingarthurbaking.com · Original
Flatbreadinferred from the title
DietVegetarian. Not vegan: king arthur baker's special dry milk or nonfat dry milk.
Against 5,130 pizza recipes
Flatbread style, 51% hydration: drier than 88% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% of recipes that state an oven.
Flatbread (Generic): flatbread-only titles: a topped bread with no pizza claim (naan, lavash, grilled flatbread, restaurant 'flatbread')
Tradition: 400 to 500°F bake (this recipe: 425°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
360g
Liquid, as water
182g
Hydration
50.6%
Salt
2.5%
Yeast
n/a
Oil
9.7%
Sauce
n/a
Cheese
n/a
Dough weight
977g
Process
Bake temp
425°F / 218°C
Bake time
25 to 30 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (10)
- yeastsourdough starter1 cup · 227g
- waterlukewarm water3/4 cup · 170g
- yeastinstant yeast2 tsp · 6g
- flourKing Arthur Unbleached All-Purpose Flour3 cup · 360g
- salttable salt1 1/2 tsp · 9g
- dairy doughKing Arthur Baker's Special Dry Milk or nonfat dry milk2 tbsp · 14g
- oilolive oil3 tbsp · 35g
- sugarmaple syrup1/4 cup · 85g
- sugarKing Arthur Baker's Cinnamon Filling Mix or cinnamon sugar1/4 cup · 46g
- sugar2 to 3 tablespoons coarse sparkling sugar2 tbsp · 25g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese4 very large firm apples907g
- over cheeseboiled cider*1/4 cup · 85g
- over cheesejuice1/4 cup · 85g
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