I made a new flatbread today to go with some Persian kebabs and salad. It had been on my mind as a combination for some time so I had to give it a go.

Prepared a poolish the previous night. I slowly braised some finely diced onion and let them get cold. Made a very wet dough mix of white, rye and wholemeal flours, and mixed in the onion. Dry roasted on a skillet and smeared some butter and sprinkled sea salt. It was really good.

Sounds great - what proportion were the flours? Thanks

I can only be rough with this because the onion released more liquid than I expected so I added flour at the end.

I don't like too heavy doughs so I reckon it was around 60% very hard Canadian white, around 25% wholemeal and 15% rye. I believe I ended up at around 80% hydration. The poolish added some depth which I prepared yesterday at 100% hydration ie 100gms/100ml with a few grammes of instant yeast.

I have half the dough left which is developing a really lovely aroma, so I've put it in the fridge for some more kebabs tomorrow. It is the loveliest flatbread I've made so far .... I'm so pleased I converted it from my head to the stove, but next time I plan to add a touch of yoghurt and perhaps just a teaspoon of honey which I think will give it a lovely soft pillowy texture a bit like my favourite levante bread.

I used tinned braised onion (Ezy Onion) which I simply braised a bit more. I'm pleased I keep a load of these tins as I use them a lot (mostly in curry bases) they braise them for hours.

Hope you have a go.

Another daft idea day today .... but with unexpectedly good results.

I'm tired of having a frankfurter in a roll where the roll goes to squidge when I start to eat it. So I made a sweet brioche (20% wholemeal) type dough with honey, egg and milk and flattened out four pieces, put the franfurter in with a squirt of ketchub, rolled the bread around and sealed it. Let it rise for a while. To give it a touch more rise and as I wasn't looking for any crunch - i wanted soft and sweet - I cooked it from a cold oven - and it was really good.

No squidge and a nice sweet hot dog.

Discussed before:
http://www.flyertalk.com/forum/dinin...s-my-baps.html

Enriched bread was discussed at the time as a solution.

I still think the water (or milk) roux method is the technique you are looking for.

I know ..... perhaps you didn't notice I started that thread .....

I'm trying out a bread machine-mixed naan dough today.

I'm interested in trying out one of these no-knead recipes, but don't actually own a dutch oven. Any advice on how big the pot should be? I've seen 2qt and 5qt, but I don't really have any feel for what makes sense for a standard loaf.

I guess, to tack on, any opinions on the Lodge dutch ovens? They seem so... cheap, it seems like something must be lacking (compared to the Le Creusets, for instance), but I can't identify anything.

4 to 6 quarts is suitable for 400 to 450 grams of flour.

Enameling is beautiful, somewhat easier to care for, and expensive. Get one if you would enjoy having a beautiful thing in your kitchen. Cast iron would be perfectly fine. I'll probably get one to let me move the bread baking outdoors in the summer.

Perfect, thanks!

This week, fed up with shop brought fruit loaves I have been experimenting with fruit loaf recipes based on a brioche/cholla base. I've ended up with something between fruit loaf and a hot cross bun mixture ie the best of all worlds. Still a bit of work to do with the spicing. This is a Panasonic job rather than anything manual.

That spot in the afternoon that use to be just tea now has some lovely fruit bread with far too much butter - and the same bread (toasted) now constitutes the midnight feast.

I've been lurking on here for ages but this thread has inspired me to actually post

I've been making my own bread for about 2 years since m husband bought me a kitchenaid.

My 'specialities' are a 4 braid challah, rye bread, granary seeded bread and krantz cake which is actually a sort of brioche twisted with dark chocolate.

I hate it now when I don't have time to bake and have to resort to shop bought.

I always joke that we don't ever get to eat store baught bread. My husband uses his 30 year old starter to make our bread. Nothing can compare.

Lovely to hear of your bread .....

Do you make bagels?