TWD BWJ Rewind: Pebble BreadMarch 30, 2015 at 12:34 pm | Posted in BWJ, groups, savory things, tuesdays with dorie, yeast breads | 4 Comments
Tags: baking, bread
A couple of weeks ago, the group made the Pebble Bread recipe from Jeffrey Alford and Naomi Duguid, world travellers who have brought us a few other flatbreads you may or may not remember. I was all geared up to make this one, and then I didn’t. Sometimes I just run out of gas. Thankfully we get a make-up week every now and again.
Pebble Bread is a round Moroccan flatbread; traditionally baked on hot pebbles, it gets dimply and a little puffed. The not-so-traditional Western method we used here involves a bowl of water, your fingertips, and a heavy skillet…first dipping a rolled out dough round into water to create steam, next quickly dimpling it with your fingertips, then starting the bread in a skillet on the stovetop to cook the bottom, and finishing it under the broiler to cook the top.
I only made half a recipe (four large-enough-to-share pieces of bread) and since I used two skillets and they take just a few minutes each to cook, I worked though the process pretty quickly. Of course I totes torched the top of my first one under the broiler, but, just like my morning toast, it was nothing a little scrapey-scrape with a serrated knife couldn’t fix. You learn, eat your mistake before anyone else sees it, adjust and keep going.
I’d call these a definite success. I can’t roll pie dough into a nice round to save my life, but these breads all rolled out into perfect circles. They had just enough puff and chew, and a good flavor from the overnight sponge (yes, you need to plan to make a sponge the day before you make the bread, but it’s virtually hands-off) and the barley flour in the dough. I have a couple breads left in my freezer and I am very happy to eat all of them warm, ripped up and swiped first into olive oil and then into dukkah (which is actually an Egyptian nut and seed mix, but we found it all over the place when we lived in Australia, and ever since I must have it on a regular basis).
For the recipe, see Baking with Julia by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll to see if anyone else did a rewind this week, and see the links page from the Pebble Bread a couple of weeks ago!