sourdough mini loaves with zatar and feta / flatbreads

If you’ve gotten comfortable with your sourdough bread, here’s something a little different.  When you dump the dough onto your floured tray for the second proofing, divide the dough in half.  Let it proof about an hour.  Preheat your dutch oven as usual.  Take out your insanely-hot dutch oven and dump one of the halves into it, spreading it out as much as you can  -which is difficult as the dough is moist and super-springy. Poke into it roughly with a floured wooden spoon – or the edge of your bench scraper – to push it to the sides of the pot. Dot with crumbled feta cheese, lightly spritz with olive oil, and liberally sprinkle with zatar.  Put the lid on, bake 20 minutes, then remove the lid and bake another 10 minutes.  With the second half, maybe just spritz with oil and sprinkle with zatar for the vegans and dairy-averse.  It is also terrific with olive tapenade, as well as roquefort cheese and black pepper.

sourdough minis with zatar and feta

sourdough minis with zatar and feta

crusty, moist and chewy with nice big holes, this batch has a spoonful of whole flax seeds in the dough.

crusty, moist and chewy with nice big holes, this batch has a spoonful of whole flax seeds in the dough.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s