How to make flatbreads with goat s cheese and honey
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I love making flatbreads, because the possibilities for toppings are endless; matching them to the season is best. This particular combination proved wildly popular at a pop-up bakery â Puff â that I ran before Covid hit.
For this dough you will start by making a poolish â a pre-ferment, made with yeast, which will improve the flavour of the dough without using a sourdough starter. There are some long stints of proving involved, but once youâve made this dough, youâll be hooked.
If you can get your hands on some Italian â00â pizza flour, such as Caputo Blue, that will also improve the flavour, but if not, good-quality strong white bread flour will work just as well.