Just finished a batch of 26 wild garlic naam breads, destined for our freezer, but I expect not going to hang around long…Photos below:-
Dry ingredients in the mixerLeaving the dough to bulk fermentBulk fermentation completed – looking, wobbling & smelling goodDividing, quick pre shape and restingRolling out 100g flatsNaam stacks of 5 ready for firingFiring a batch in the oven, with the fire shifted to one side of the ovenBaker break – hot wild garlic naam from the fire dunked in chai tea
doughies 