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I just took a challah out of the oven, the first I've ever made using bread flour. All these years, I've had the notion that bread flour would produce a heartier, heavier bread than I like, and I've

Best loaf yet!

Bagels boiled in lye solution. Getting there...

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So I went to Zahav this weekend and now want to figure out how to make the laffa bread they serve. Googling suggests its a Pita dough, but I saw how it handled (we were at the pass) and the big bubbles it formed and so I don't think it is. 

Anyone have anythoughts? Or is it just my pita sucks?  Figure I'll cook it in the Ooni.

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Just now, Anthony Bonner said:

So I went to Zahav this weekend and now want to figure out how to make the laffa bread they serve. Googling suggests its a Pita dough, but I saw how it handled (we were at the pass) and the big bubbles it formed and so I don't think it is. 

Anyone have anythoughts? Or is it just my pita sucks?  Figure I'll cook it in the Ooni.

There's a recipe in the Zahav cookbook. Maybe start there? It's the same exact recipe as the pita but different technique for handling.

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8 hours ago, Anthony Bonner said:

So I went to Zahav this weekend and now want to figure out how to make the laffa bread they serve. Googling suggests its a Pita dough, but I saw how it handled (we were at the pass) and the big bubbles it formed and so I don't think it is. 

Anyone have anythoughts? Or is it just my pita sucks?  Figure I'll cook it in the Ooni.

The pita recipes are meant for home ovens and home skills. If you bake in a pizza oven (I assume they do something like that at Zahav?) then I guess you can increase hydration substantially to promote bubbles, no? 

Some Iraqi recipes I have call for adding baking soda on top of the yeast but I guess that's just for fluffiness and not big bubbles. Hydration varies widely - one recipe goes as high as 100% (e.g. in the Nawal Nasrallah book) but most of them are at 60-70%

 

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Hydration and gluten formation sure. Guess I was wondering if they was some truck on the gluten side as they were going in the oven rolled/stretched out just short of translucent. Baking soda w/o an acid will also promote browning which probably let's you pull it out with the insides a bit softer. Assuming a sufficient quantity.

 

They were using a wood fired pizza oven

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Have you been noticing the heat being stronger in the back of the Ooni?  That's what I'm seeing on other forums with people making pizza - needs rotation?  I only make pizza vicariously with Ooni owners.

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10 hours ago, Anthony Bonner said:

yes - absolutely. I had to buy a metal peel that would allow me to get under a pie and give it a few turns as it cooks. 

Husband made a brilliant tool for accomplishing pizza turns...a cup hook screwed into a broom handle, or dowel if you find yourself short of excess broom handles.    It's absolutely my go-to for turning pizzas in the oven, far easier and faster than our metal peel.  You just jab the edge of the pizza and give it a swirl.   Done.

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  • 4 weeks later...

N's sourdough starter decided not to cooperate, and this week's loaf didn't rise at all.  Good taste, leaden texture (the loaf could have been a weapon).  Acme Bread for us this week and a different recipe when that's done.

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I've always been charmed by the crackling sounds made by the crusts' contracting on bread hot from the oven.    Yesterday's was so loud that I tried to video it, but can't transfer that large a clip to a post.   But trust me, this loaf sounded like an ak47.    This is a screen shot, not a video.

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16 minutes ago, voyager said:

I've always been charmed by the crackling sounds made by the crusts' contracting on bread hot from the oven.    Yesterday's was so loud that I tried to video it...

I also enjoy listening to the bread talk, so once I recorded a voice memo of it on my phone. Weeks or months later, I listened to it, and it took me quite a while to figure out what the hell it was. Moral: label everything.

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