Rieska (Finnish Flatbread)
Susan Reid · kingarthurbaking.com · Original
Flatbreadinferred from the title
DietVegetarian. Not vegan: buttermilk, unsalted butter.
Against 5,130 pizza recipes
Flatbread style, one of 259 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
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: 500°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
233g
Water
n/a
Hydration
n/a
Salt
2.6%
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
604g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
500°F / 260°C
Bake time
15 to 17 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourKing Arthur Pumpernickel Flour*1 cup · 113g
- flourKing Arthur Unbleached All-Purpose Flour1 cup · 120g
- salttable salt1 tsp · 6g
- sugargranulated sugar2 tbsp · 25g
- dairy doughbuttermilk1 1/2 cup · 340g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseold-fashioned rolled oats*1/2 cup · 45g
- over cheesebaking powder2 tsp · 8.4g
- over cheesebaking soda1/2 tsp · 2.1g
- over cheeseunsalted butter4 tbsp · 57g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Flatbread group marked.
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