Sourdough Flatbread with Vermont Toppings

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Sourdough Flatbread with Vermont Toppings

Summary

Yield
Flatbreads
SourceHeike Meyer, Bee Sting Bakery
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes

Description

This recipe was taught in a recent City Market cooking class with Heike Meyer of Bee Sting Bakery. The sourdough itself takes some time and practice to develop, but it’s well worth the tasty, chewy, artisanal results (recipe below). Use a sourdough starter you already have, make your own, or come to a future City Market class on sourdough. In the meantime, you can also use your favorite pizza dough and follow the instructions below for fresh, summery toppings.

Ingredients

200 grams
sourdough levain (ie. starter, fed the night before)
750 grams
water (75-80 degrees F)
900 grams
flour, all-purpose (plus extra for dusting)
100 grams
flour, whole wheat bread
20 grams
salt
   
cornmeal (for dusting)

Instructions

To make the dough: In a large bowl mix the sourdough leaven and water and stir until smooth.  Add the flours and mix with your hands until no dry bits of flour remain. Let the dough rest for about 20 min., then add the salt and mix well with your hands. Rest the dough for 30 minutes. Give the dough a full turn in the bowl every 30 minutes for about 3.5 hours (less on warm summer days; more if it’s rather cold in your kitchen (68˚ F or under). Proceed with recipe for preparing the flatbreads.

To make the flatbreads: Preheat the oven as high as you can, about 500˚ F, removing all racks but the middle one and placing a pizza stone or baking stone on it, if you have one. The oven should heat for at least 30 minutes. Dust the countertop with cornmeal flour. Shape each dough loosely into a circle and let rest on the counter for about 20-30 minutes to relax. If you have a pizza peel, dust it with cornmeal flour. Lift up one dough with a scraper to loosen it and form a little rim all around with your fingers. Lift up again and use the top side of your hand to form the pizza into shape, letting gravity do the work for you instead of pulling the dough. When you feel the dough tearing, place it down on the peel and continue to stretch with your hands. If you don’t have a peel, place on a large baking sheet and continue stretching with your hands. Top with the toppings of your choice (don’t overload the flatbreads!). If using a peel, move the peel gently back and forth to check if the dough is sticking. If so, loosen it up, put a little flour underneath, and prepare for loading. Place the peel on the far end of the baking stone and pull the peel out to place the flatbread on the stone. If using a baking sheet, place the baking sheet in the oven. Bake for about 10-12 minutes depending on your toppings and desired crispness. If using a baking sheet, for extra crispness, remove flatbread from oven when cooked, allow to cool slightly, and use a spatula to lift off baking sheet. Place on wire rack in oven for about 2 minutes to crisp up further. Take out of the oven and place on a wooden board and enjoy! Repeat with second dough.

Notes

Topping Ideas

Vermont Herbs

  • 6 cups fresh, chopped garden herbs (e.g. arugula, spinach, kale, mixed herbs, etc.)
  • 1/2 cup sour cream
  • red pepper flakes (or paprika for a milder taste)
  • pinch of salt
  • 4 oz. mixture of grated hard cheese or hard cheese/mozzarella mixture

Tomato and Eggs

  • freshly made tomato sauce
  • fresh basil and rosemary (add fresh basil after the flatbread has cooked for best color and fragrance)
  • 4 eggs, to be cracked on the flatbread
  • salt and pepper to taste