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title: Pizza
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description:
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published: 1
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date: 2024-05-07T20:44:29.989Z
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date: 2024-05-07T21:00:47.581Z
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tags:
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editor: ckeditor
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dateCreated: 2024-03-31T06:23:53.404Z
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@ -314,6 +314,175 @@ dateCreated: 2024-03-31T06:23:53.404Z
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<p><i>Dough recipe adapted from Ken Forkish’s </i><a href="https://amzn.to/36SbbDW"><i>The Elements of Pizza</i></a><i>. </i></p>
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<p><strong>serving: 1serving, calories: 758kcal, carbohydrates: 113g, protein: 35g, fat: 17g, saturated fat: 8g, polyunsaturated fat: 1g, monounsaturated fat: 4g, cholesterol: 41mg, sodium: 2435mg, potassium: 203mg, fiber: 4g, sugar: 1g, vitamin a: 458IU, calcium: 573mg, iron: 4mg</strong></p>
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<p> </p>
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<h1 style="text-align:center;"><strong>Sourdough Pizza</strong></h1>
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<p>https://breadtopia.com/sourdough-pizza/</p>
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<h3>Ingredients</h3>
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<ul>
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<li>510g <a href="https://breadtopia.com/store/organic-tipo-00-strong-white-flour/">tipo 00 flour</a> (3 1/2 cups)</li>
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<li>90g <a href="https://breadtopia.com/store/turkey-red-wheat-flour/">whole grain turkey red wheat flour</a> (1/2 cup + 3 Tbsp)</li>
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<li>390g water (1 2/3 cup)</li>
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<li>120g <a href="https://breadtopia.com/store/sourdough-starter-live/">sourdough starter</a> (~1 cup stirred down)</li>
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<li>14g olive oil (1 Tbsp)</li>
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<li>12g salt (2 tsp)</li>
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<li>2-3 Tbsp additional flour for kneading</li>
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<li>1-2 Tbsp additional oil for coating the dough bowl and the proofing pan</li>
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<li>1/4 cup of cornmeal to dust the pizza peel</li>
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</ul>
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<h4><strong>Baker's Percentages</strong></h4>
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<ul>
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<li>85% tipo 00 flour</li>
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<li>15% whole grain turkey red wheat flour</li>
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<li>65% water</li>
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<li>20% sourdough starter</li>
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<li>2.3% olive oil</li>
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<li>2% salt</li>
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</ul>
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<h3>Instructions</h3>
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<h4><strong>Levain</strong></h4>
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<ul>
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<li>Prepare your 120g of starter by mixing 40g of starter with 40g of water and 40g of flour. This is a 1:1:1 starter preparation, but other builds are fine too. Mark your jar with a rubberband and let it sit at room temperature for 4-8 hours until roughly tripled.</li>
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</ul>
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<h4><strong>Mixing and First Rise</strong></h4>
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<ul>
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<li>Mix the ingredients, including the 120g of mature starter, together by hand, or in a mixer with the dough hook attachment, until everything is incorporated and forming a ball around the hook.</li>
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<li>Scrape the dough out onto a floured counter and knead it for 3-5 minutes, adding a small amount of flour until the dough is manageable.</li>
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<li><i>I prefer to hand knead the dough, but if you want to keep the dough in your mixer for 5-10 minutes until it passes the windowpane test, that is fine too. Covering it while it's still shaggy, and doing several rounds of stretching and folding over the course of a couple of hours is also an option.</i></li>
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<li>Lightly oil a bowl, dab the "top" of your dough ball in the oil, then lay the bottom side down in the bowl and cover.</li>
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<li>Let the dough rise until it has approximately doubled. I tend to leave the dough at room temperature for a few hours and then put it in the refrigerator for a day or so, and finally pull it out when it is fully risen or close to fully risen and just needing a few more hours at room temperature.</li>
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<li><i>The bulk fermentation can be just a few hours if you use warm water and have a warm house or put the dough in a lit oven, or this can be five days if you use sleepy starter and put the dough in a 37F refrigerator. I did the latter recently, and the pizza was tasty-sour and the crust perfectly bubbly.</i></li>
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</ul>
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<h4><strong>Preshape and Second Rise</strong></h4>
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<ul>
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<li>When the bulk fermentation is finished, lightly oil a 9x13 baking pan and your counter.</li>
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<li>Scrape out the dough onto the oiled counter, gently press out most of the air, and divide the dough into 4-5 pieces. The total dough weight is approximately 1140g. This makes five approx. 225g or four 285g pizzas. (You can go larger and smaller, but you may need to adjust cook time.)</li>
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<li>Form each piece into a ball by folding the sides of the piece inward. Then hold the ball in one hand with the taut top on your palm, while you pinch the bottom pieces together with your other hand.</li>
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<li>Place the balls in the oiled pan seam-side down, and cover or put the entire pan in a plastic bag. The final proof can be at room temperature for 45-90 minutes or in the refrigerator for 8-12 hours. Various combinations of room temperature and cold proofing work, and a lot depends on how warm the dough was when you shaped it, and if your room temperature is very warm. Even in a heat wave, I've not seen a big difference in pizza outcome when the first dough ball of a batch was formed into a pizza and cooked <i>an hour</i> before the last dough ball.</li>
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</ul>
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<h4><strong>Topping Prep</strong></h4>
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<ul>
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<li>45-90 minutes before the dough is finished proofing, set up your toppings and the area where you will be stretching and "decorating" your pizza. My preferred pizza sauce is <a href="https://cooking.nytimes.com/recipes/1015987-classic-marinara-sauce">NYTimes Classic Marinara</a> plus 6 ounces of tomato paste (sometimes I skip the paste). I like to make it ahead of time, and simply pull it out of the refrigerator to warm up a bit when I'm setting up the toppings.</li>
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</ul>
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<p> </p>
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<p> </p>
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<h1 style="text-align:center;"><strong>Sourdough Naan Flatbread</strong></h1>
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<p>https://breadtopia.com/sourdough-naan-flatbread/</p>
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<h2>Sourdough Naan Flatbread</h2>
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<figure class="image image_resized" style="width:370.5px;"><img src="https://breadtopia.com/wp-content/uploads/2019/11/20191103_124138-Copy-2.jpg" alt="Sourdough Naan Flatbread" srcset="https://breadtopia.com/wp-content/uploads/2019/11/20191103_124138-Copy-2.jpg 500w, https://breadtopia.com/wp-content/uploads/2019/11/20191103_124138-Copy-2-350x350.jpg 350w, https://breadtopia.com/wp-content/uploads/2019/11/20191103_124138-Copy-2-100x100.jpg 100w, https://breadtopia.com/wp-content/uploads/2019/11/20191103_124138-Copy-2-150x150.jpg 150w, https://breadtopia.com/wp-content/uploads/2019/11/20191103_124138-Copy-2-300x300.jpg 300w, https://breadtopia.com/wp-content/uploads/2019/11/20191103_124138-Copy-2-48x48.jpg 48w, https://breadtopia.com/wp-content/uploads/2019/11/20191103_124138-Copy-2-250x250.jpg 250w, https://breadtopia.com/wp-content/uploads/2019/11/20191103_124138-Copy-2-180x180.jpg 180w, https://breadtopia.com/wp-content/uploads/2019/11/20191103_124138-Copy-2-420x420.jpg 420w" sizes="100vw" width="500"></figure>
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<p><i>This is a stovetop and sourdough-leavened variation on Indian naan flatbread. This dough is easy to mix up, has a non-traditional cooking strategy of using a hot cast-iron pan. The flatbread is delicious when served with traditional Indian lentils (e.g. masoor dal) or used to dip in hummus or even make personal toaster-oven pizzas. They freeze well and you may find yourself doubling the batch to have more in stock.</i></p>
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<h3>Ingredients</h3>
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<ul>
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<li>275g <a href="https://breadtopia.com/store/organic-all-purpose-flour/">organic all purpose flour</a> (2 heaping cups) I often substitute in a portion of whole grain flour.</li>
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<li>200g <a href="https://breadtopia.com/store/sourdough-starter-live/">sourdough starter</a> (2/3 cup stirred down)</li>
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<li>125g milk (~1/2 cup) Add more or less milk to accommodate different yogurt styles.</li>
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<li>75g yogurt (1/4 cup)</li>
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<li>5g salt (1 tsp)</li>
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<li><i>Flour for your countertop</i></li>
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<li><i>Oil or butter for your rolling pin</i></li>
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<li><i>Optional: Minced garlic and cilantro or other herbs to add to the dough before rolling it flat, or to combine with melted butter and brush on the flatbreads after they are cooked.</i></li>
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</ul>
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<h3>Instructions</h3>
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<ul>
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<li>Mix all of the ingredients in a bowl and then hand-knead for a few minutes. Add extra flour if the dough is too sticky or more milk if it's too dry. </li>
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<li>Cover the dough and let rise by 70-100%. This can take several days in the refrigerator or 4-8 hours at room temperature (or more), depending on the temperature and starter ripeness.</li>
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<li>Scrape the dough onto a floured countertop, de-gas and divide it in eight pieces. I cut the dough like it is a pie. This is a good time to add minced garlic, chives or herbs if you want. Keep the pieces small, though, to not break the dough when you roll it flat.</li>
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<li>Roll the triangles into eight balls, keeping track of which ball you made first so this can be the dough you fry first. I no longer do a final proof, finding that the bread is more bubbly this way. You simply need about 10 minutes between making the first ball and trying to roll it flat for the gluten to relax again.</li>
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<li>On your stovetop, preheat a 10-inch or larger cast iron pan to "medium." You'll arrive at the perfect temperature for your pan and burner via trial and error.</li>
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<li>Roll out your first ball to a little less than 1/4 inch thick . I very lightly flour my counter and very lightly oil my rolling pin.</li>
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<li>Transfer the dough to the hot frying pan and cook each side for 1-2 minutes. Flip when the top of the dough bubbles and the sides curl under. You're aiming for brown spots, so adjust your heat accordingly.</li>
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<li>Place the cooked naans on a rack to cool. You should have time to roll one dough while frying another. When all the naans are cooked and cool, cover or wrap them so they don’t dry out. You can also brush them with melted garlic-and-herb butter while they're warm if you want.</li>
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<li>You can freeze and reheat the naans in the toaster.</li>
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</ul>
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<p> </p>
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<p> </p>
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<h1 style="text-align:center;"><strong>Savory Sourdough Babka</strong></h1>
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<p>https://breadtopia.com/savory-sourdough-babka/</p>
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<h2>Savory Sourdough Babka</h2>
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<figure class="image image_resized" style="width:370.5px;"><img src="https://breadtopia.com/wp-content/uploads/2018/03/20180315_153608edit2-Copy.jpg" alt="Savory Sourdough Babka" srcset="https://breadtopia.com/wp-content/uploads/2018/03/20180315_153608edit2-Copy.jpg 500w, https://breadtopia.com/wp-content/uploads/2018/03/20180315_153608edit2-Copy-350x350.jpg 350w, https://breadtopia.com/wp-content/uploads/2018/03/20180315_153608edit2-Copy-100x100.jpg 100w, https://breadtopia.com/wp-content/uploads/2018/03/20180315_153608edit2-Copy-300x300.jpg 300w, https://breadtopia.com/wp-content/uploads/2018/03/20180315_153608edit2-Copy-150x150.jpg 150w, https://breadtopia.com/wp-content/uploads/2018/03/20180315_153608edit2-Copy-48x48.jpg 48w, https://breadtopia.com/wp-content/uploads/2018/03/20180315_153608edit2-Copy-250x250.jpg 250w, https://breadtopia.com/wp-content/uploads/2018/03/20180315_153608edit2-Copy-180x180.jpg 180w, https://breadtopia.com/wp-content/uploads/2018/03/20180315_153608edit2-Copy-420x420.jpg 420w, https://breadtopia.com/wp-content/uploads/2018/03/20180315_153608edit2-Copy-40x40.jpg 40w" sizes="100vw" width="500"></figure>
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<p><i>This Savory Sourdough Babka is made with the tangy dough of naan bread, and filled with cilantro, garlic, and cheese. The twisted and layered design of a babka maximizes delicious filling distribution and makes for a beautiful presentation that is actually quite easy to achieve.</i></p>
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<h3>Ingredients</h3>
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<h4><strong>Dough</strong></h4>
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<ul>
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<li>275g flour, see notes for flour options (2 cups)</li>
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<li>200g <a href="https://breadtopia.com/store/sourdough-starter-live/">sourdough starter</a> (3/4 cup stirred down)</li>
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<li>125g milk (1/2 cup)</li>
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<li>75g plain yogurt (1/4 cup)</li>
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<li>5g salt (1 tsp)</li>
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<li>splash of milk to brush on loaf before baking</li>
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</ul>
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<h4><strong>Filling 1</strong></h4>
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<ul>
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<li>4 cloves of garlic</li>
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<li>42g softened butter (3 Tbsp)</li>
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<li>1 cup of chopped cilantro (or basil)</li>
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<li>65g shredded pecorino romano or parmesan (1 cup)</li>
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<li>(For a loaf with more separated layers, add 2 Tbsp of olive oil to this filling.)</li>
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</ul>
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<h4><strong>Filling 2 (More Cheese and Garlic)</strong></h4>
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<ul>
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<li>6 cloves of garlic</li>
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<li>1 cup chopped cilantro</li>
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<li>28g olive oil (2 Tbsp)</li>
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<li>170g shredded mozzarella (1 3/4 cup or 6 oz)</li>
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<li>50g grated parmesan (1/2 cup)</li>
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<li>1-2 Tbsp additional parmesan to sprinkle on top of the loaf before baking</li>
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</ul>
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<h4><strong>Filling 3 (Gouda and Scallion)</strong></h4>
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<ul>
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<li>2 large stalks of scallions chopped</li>
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<li>120g smoked gouda chopped (4 slices)</li>
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</ul>
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<h4><strong>Filling 4 (Chocolate and Cinnamon)</strong></h4>
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<ul>
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<li>71g softened unsalted butter (5 Tbsp)</li>
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<li>56g sugar (1/4 cup)</li>
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<li>20g cocoa powder (1/6 cup)</li>
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<li>1/4 tsp ground cinnamon</li>
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<li>85g bittersweet chocolate chips or chopped (heaping 1/2 cup or 3 ounces)</li>
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</ul>
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<h4><strong>Dough Notes</strong></h4>
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<ul>
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<li>I like for some portion of the flour and/or starter to be whole grain flour. One version I made was with whole grain rye starter, and this dough was a little softer and less elastic to handle.</li>
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<li>Your starter does not have to be at peak activity. Somewhat dormant starter will simply cause the dough to rise slower. That said, I never tried the recipe with extremely unfed starter.</li>
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<li>Kefir milk instead of yogurt and milk works well, but requires a little more flour (1-2 Tbsp). Likewise, you might add a little more milk (1-2 Tbsp) if you are using a thick Greek-style yogurt.</li>
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<li>I used low fat and/or full fat yogurt and milk, but I believe non-fat would perform fine.</li>
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</ul>
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<h3>Instructions</h3>
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<ul>
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<li>Mix all of the dough ingredients together. The dough will be slightly tacky.</li>
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<li>Either let rise slowly in the refrigerator for 2-3 days, or set out at room temperature for 4-6 hours. Any combination of room temperature and cold retarding is fine. For the longer cold fermentation, you might flip the dough after a day or so to prevent a dryer top layer. The dough should grow to be about 150% the original size.</li>
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<li>When your dough is finished with the bulk fermentation, prepare your filling. The savory fillings can be done in a food processor, blender or by hand. The chocolate-cinnamon filling is best done in a stand mixer (paddle attachment) or by hand.</li>
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<li>Scrape the dough onto a floured counter. Flour the top of the dough and press it into a rectangle, roughly 10x13 inches.</li>
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<li>Flour the top of the dough again, and flip it over. Then <i>lightly</i> flour the new top of the dough, gently brushing the flour onto the surface of the dough just so it isn't tacky. This flipping and flouring is to make rolling and cutting the dough easier.</li>
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<li>Spread the filling on the dough, leaving about 1/2 inch empty on one of the short sides. You can dampen this stripe with a wet fingertip to help adhesion.</li>
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<li>Roll from the dry short side, and let the rolled dough rest on the seam for a few minutes.</li>
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<li>Line a loaf pan with parchment paper.</li>
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<li>Using kitchen scissors (or a knife), cut down the middle of the roll.</li>
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<li>Make an X with the two strands of dough (see gallery below), then twist the top strand under the bottom strand. Do this both above and below the X. Pinch the ends together.</li>
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<li>Using a bench scraper and/or spatula, scoop up the twisted dough and place it into the parchment-lined loaf pan. Your long twist will scrunch up during this process, allowing it to fit into the loaf pan.</li>
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<li>Cover and let proof for about an hour at room temperature, or 8-10 hours in the coldest part of your refrigerator.</li>
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<li>Preheat your oven to 325F.</li>
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<li>Brush the loaf with milk (or egg) and sprinkle with more cheese if you want.</li>
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<li>Bake uncovered for 60 minutes or until the inside of the loaf is above 190F. Let cool in the pan on a rack for about 30 minutes, then remove from the pan and peel off the parchment paper.</li>
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</ul>
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<h4><strong>Instructions for Making Naan</strong></h4>
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<ul>
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<li>At the end of the bulk ferment in the instructions above, scrape the dough out onto a lightly floured counter.</li>
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<li>Roll the dough into a tube and cut it in 8-10 pieces (~680g total dough weight).</li>
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<li>Start warming up a cast iron frying pan 10" or bigger on your stove at medium heat.</li>
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<li>Roll out a dough piece into a circle (ish) shape about 1/4 inch thick. Flour your rolling pin and counter as needed.</li>
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<li>Brush the top of the rolled-out dough with water.</li>
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<li>Place in the hot frying pan, water side down.</li>
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<li>When the naan has bubbles all over the top and is starting to curl under at the edges, then flip it over.</li>
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<li>Optional: You can brush the naan with butter before flipping, but if you find your brush is popping bubbles, wait until the naan is already cooked for this step or skip it altogether if you want.</li>
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<li>Cook until both sides have dark golden brown areas. You can roll out each naan while cooking the previous naan and be done in about 20 minutes. Keeping the process moving also prevents the pan from overheating. You can also lower the heat if you fall behind. Your first naan might be a little unattractive as you gauge how hot you want your pan to be and when to flip.</li>
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<li>Cool on a rack. You can serve immediately, store loosely wrapped in paper or plastic on the counter, or freeze in a plastic bag with small pieces of parchment paper between each flatbread.</li>
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</ul>
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<p> </p>
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<p> </p>
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<p> </p>
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<p> </p>
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<p> </p>
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<p> </p>
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<p> </p>
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<p> </p>
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<p> </p>
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