Quote from: joshallen2k on April 27, 2008, 04:05 PM
As Jerry mentioned, you really need to try them to appreciate.

Yes, maybe so, but I dont need to try them to recognise how the recipe differs from typical BIR practice.  As I said, if it works for you, thats great and all that counts (for you that is) 

Tamala,

Quotetypical BIR practice

are u able to help us understand exactly what the differences are. if we can get the BIR result without the stickiness then that would be a dream come true.

UB,

made the naans again tonight with mod to use only plain flour ie no self raising.

the taste was much better "sconey taste" had gone but overall the magic had gone - the yeast does not create anywhere near the original spec amount of rising "bubbling".

i suppose i could try adding more bicarb to compensate (ie say 3 tsp as opposed to 1 tsp used) but i feel that i'm just adding back the self raising.

so in conclusion think we should stick with the original spec.

My first attempt with the recipe minus the yeast plus a bit more salt gave me what I thought to be as close as to my T/A. Did you give it the full three hours proving time Jerry? Maybe the type of flour may also have some bearing on it. I was just using cheap supermarket type. I also felt second time round as well as forgetting the soda I may have added too much oil. I may even try without any. I managed to get my modified KD recipe to bubble up nicely so I'm off down stairs now to check the recipe! Maybe there is a clue in there One point about the KD modified I used to use. It definately got better with age. I kept the dough in the fridge overnight and the next day naans were better!

Davy,

thanks for your thoughts.

i too feel it's worth a little time to crack this.

do you get a sort of "sconey" after taste with self raising flour (just checking it?s not just me)

i did not leave the 3 hrs but it did double in size (i put it in my electric oven and keep switching it on a little now and again to keep it around 20C which speeds up the proving to around 1 hr).

your right the flour will have a bearing. i'm also using cheap supermarket but it works fine for pizza dough which i make.

until now i've used KD's yeast recipe (sometimes with yoghurt, sometimes with milk).
what i have found is that caster sugar works better than normal granular sugar - gives a better sweetness. mine also bubble's up nicely.

i've never thought of leaving overnight - will have to give it a try.

have never made the KD quick recipe nan due to this sconey taste that i don't care for.