01
5hBuild the levain
Feed the starter at its usual ratio and leave it somewhere warm. Mix when it is domed and bubbly and the rise is just starting to level off.
- Domed top, bubbles at the edge, rise starting to level off.
Flatbread
Sangak.
The Persian pebble bread: a wholemeal levain flatbread stretched thin, furrowed by hand, and adapted for a rated home-oven baking surface.
10h 10m
total schedule
4
4 servings
about 229 g each
915 g
dough weight
Ingredients
Whole wheat flour, stone-ground 356 g
Bread flour 89 g
Water 346 g
Ripe starter (100% hydration) 99 g
Fine sea salt 10 g
Sesame seeds, to top 15 g
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Process
02
10 minWeigh everything out
Scale everything while the starter is domed and bubbly.
03
30 minAutolyse 30 minutes
Mix the flours and water until no dry patches remain and rest covered. It should feel closer to thick batter than dough.
04
10 minAdd starter and salt
Pinch the starter and salt through the slack dough in several passes until even. Wet hands, always.
05
30 minFirst fold, then rest
With wet hands, give the dough one gentle stretch and fold. Cover and leave it undisturbed until the timer ends.
06
30 minSecond fold, then rest
Repeat one gentle wet-handed fold, cover, and rest until the timer ends.
07
30 minThird fold, then rest
Repeat one gentle wet-handed fold, cover, and rest until the timer ends.
08
30 minFourth fold, then rest
Repeat one gentle wet-handed fold, cover, and rest until the timer ends.
09
30 minFinal fold, then rest
Give the dough its fifth and final gentle fold, cover, and rest until the timer ends.
- Glossy, jiggly, clearly alive.
10
1hFinal rise and preheat
Leave the dough covered for its final rise while preheating a baking stone or steel to 260°C, or the lower limit set by its manufacturer. If you have a purpose-made, food-safe, oven-rated pebble baking surface, follow its instructions instead.
11
10 minPortion with a wet scraper
Scoop four portions onto a wet bench with a wet scraper. No shaping, no degassing; sangak is poured more than formed.
12
10 minStretch, furrow, sesame
On a lightly wetted peel or board, spread each portion into a long oval about 5 mm thin. Drag wet fingertips down its length for the furrows and scatter sesame.
- Thin enough to see the furrows hold their shape.
13
25 minBake on the hot surface
Use a rated baking surface. For a home oven, use a baking stone or steel within its manufacturer's temperature limit. Only use a purpose-made, food-safe, oven-rated pebble baking surface as directed; never heat collected, wet, or unrated loose stones. Lay one bread at a time onto the rated hot baking surface. It should blister within a minute and is done when the edges crisp and the surface freckles.
- Use a rated baking surface.
- Charred freckles, crisp edge, still flexible.
14
5 minStack under a towel
Stack the hot breads under a clean towel. Sangak is at its best warm, torn, and wrapped around feta and herbs.
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