Text 14673, 52 rader
Skriven 2011-08-14 17:02:00 av JIM WELLER (1:123/140)
Ärende: Naan 2
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     Title: The Food Lab: How To (Sort Of) Make Naan At Home Pt 2
Categories: Indian, breads, info
  Servings: 4

           Naan

Flour Type

At first, my assumption was that you'd want to use a relatively low
protein flour. Perhaps cake flour, or maybe just regular all-purpose
flour. The lower the protein count, the more tender your finished
bread, and tender is what I was after for my naan. After mixing
together my dough, dividing it into balls, letting it rise for a few
hours and stretching it out by hand, I threw my cake flour naan onto
the grill.

It wasn't ideal. In trying to inhibit gluten development, I ended up
going too far, forgetting to take into account the fact that the
dairy in there is already preventing a good deal of the gluten
formation. Rather than puffing up properly, the naan stayed
relatively flat, with a cake-like dense crumb and a crackery finish
more akin to matzoh.

Turns out the opposite end of the spectrum is where I want to be:
bread flour, with a protein content of around 14 percent is a good 4
to 5 percentage points higher on the protein scale than cake flour.

I was worried a bit about toughness, but I needn't have: The texture
was downright perfect. Soft and mildly elastic, with just the right
amount of chew. My favorite part of making naan is when you think
that it's all anemic looking and needs to get darker, but then you
brush it with melted butter as soon as it comes off the grill and
all those pale brown spots suddenly turn golden and perfect.

:Posted by J. Kenji Lopez-Alt

  From: Serious Eats                    
 
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Cheers

YK Jim


... Good bread is worth the effort.  That's why there's butter.

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