Barbari bread or nan-e barbari is an Iranian flatbread. Quite a thick flat bread. With a bubbly and fluffy interior and covered with seeds. It has a distinct design of lines across the surface. My version is a high hydration one and we will use the autolyse method to help us with gluten development. Not only has this got a lot of water but also a good amount (20%) of delicious olive oil. I will show you an efficient and simple way of adding this much oil to your bread dough.
Understandably some of you may think – High hydration? Lots of oil? – Must be difficult. But in fact, it is super simple. And quick too! The result is a pillowy soft bread with lots of little air pockets in the crumb, and a crispy golden-brown crust topped with an assortment of crunchy seeds and sea salt.
📖 Get the recipe ➡️ [ Ссылка ]
📖 Learn more about autolyse ➡️ [ Ссылка ]
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🥨 To learn more about bread making click here ⤵️
Principles of Baking [ Ссылка ]
The Steps of Baking [ Ссылка ]
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🔪 Find all the things I use here ⤵️
🇺🇸 [ Ссылка ]
🇬🇧 [ Ссылка ]
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🌾 If you would like to support my work click here ⤵️
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Chapters
0:00 Intro
1:05 Ingredients & equipment
1:28 Autolyse
2:30 Mixing the dough
3:55 Bulk proof & folding
5:46 Final fold & final proof
6:33 Final shaping & baking
7:49 The result
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#Bread #Baking #ChainBaker
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