Give your bread a name and tell us about your recipe.
"Turkish Flatbreads." I used Wisconsin-based Penzey’s Turkish Seasoning. I love middle eastern flavors, so this was an easy choice. I used Paul Hollywood’s recipe, but made 8 smaller breads instead of 6. My first batch of 3 in the oven were a little over-brown but still soft and tearable. The high heat (550 F) fogged my glasses, and the few moments it took to regroup meant the difference between color just right and too brown. I was prepared for the heat blast for the remainder of the breads.
Would you describe yourself as a rogue baker, or do you strictly adhere to the recipe?
At first I stick to the recipe; once I’m familiar with it, I branch out.
Tell us about how you added a Wisconsin twist to your bread creation.
I used local Penzey’s Turkish Seasoning.
How did you do?