Topic: Naan Bread - Next step after h4ppy-chris

[livo]

At least a couple of hours, I think is the recommended time.  It softens the dough and allows you to form it out.

[Zap]

I think there is a lot of good feedback here.  One of my first clues was the fact that the dough should be EASY to stretch / roll out.  That alone illustrates the minimal gluten development, which will affect the final texture.  I wonder if anyone actually uses a mixer, or if it almost has to be just very gently mixed by hand until combined and no more.

Ironically, as Jerry notes, I am getting that beautiful crusty base which exactly mimics the restaurant breads I've had.  The center isn't as soft, however, and I think that I will treat this more like making a biscuit dough where overworking is absolutely detrimental to the finished product.  Also possibly worth noting is that some of the US restaurant naan doesn't have as much bubbling to it.

I also wonder if I should be resting the dough longer, as in the past I haven't had a super long rest as is recommended here.  I know all the restaurants I have ever seen that they have the dough on big sheet pans in the chiller, most likely having been made much earlier in the day or even day previous.

I may also try with and without the egg, but follow this recipe aside from half of the dough being without egg.  It may simply be the fact that the restaurant where I detected a strong egg flavor used a lot more of it, to the point where it became imbalanced and overpowering.  Worth noting is one recipe I came across actually did list it as optional, so there is that fact that it may be possible to simply omit it and have the dough still work, though obviously be different.

[Sverige]

Thanks, will give it a try. Not sure why but when I leave dough for an extended rest time it seems to go sticky and sloppy, like something in it breaks down. But I'm sure 2 hours will be fine. Just gotta avoid creating gluten when I mix it, based on other comments. Kinda technical this bread making huh?

[livo]

It will be slightly sticky.  With water content as high as it is and little working you can't expect it to be anything else.  Oil your hands, and spray oil your bench top.

[haldi]

I think there is a lot of good feedback here.  One of my first clues was the fact that the dough should be EASY to stretch / roll out.  That alone illustrates the minimal gluten development,

I'm getting confused
I thought it WAS the gluten that made dough stretchy
Is that wrong?

[Sverige]

I think it's the other way around haldi. The more you knead the bread the more gluten you get. The more gluten you have the less stretchy the dough is and the better it will rise when baked. I think temperature had a role too, the more temp the more gluten while you knead.

But I'm no expert. Someone will know.

[livo]

Gluten forms a network which allows the dough to inflate with the formation of co2. It is very elastic which means if you stretch it out it wants to spring back. If you over kneed the dough or use strong flour you will get a dough that is rubbery and tough. It will also be very difficult to roll or stretch out to a thin naan shape. Resting dough relaxes the gluten and allows shaping but it will toughen up again quite quickly once it is present. Best to avoid it if you want a fluffy naan.

[sp]

Sorry just noticed the question now as I don't get notifications on more than one reply to a topic.

The dough doesn't have to sit for a prescribed time after coming out of the fridge, you can use it straight away it'll just be a bit more pliable if you leave it to sit for a bit.  Don't leave it too long though or as you've seen it gets too hot and difficult to handle, you'll find your own happy medium i'm sure.  Just make sure you keep it covered (clingfilm or plastic bag) to stop the dough drying out and forming a skin in a warm kitchen if you leave it sitting out.

[JerryM]

On the kneading I do very little as per pizza. I use the Peter rinehart (probably spelt wrong) 1/4 fold technique. You put the ingredients in a tub and fold over the corners, leave a while then repeat until the dough balls ie comes away from the sides and holds together.

I also like to autolyse ie add water to ingredients quick combine then leave 20 mins before the 1/4 fold.

In short hardly any knead. The gluten forms naturally. The yeast and cold ferment in pizza breaks the gluten down. I don't know what happens in SR I think nothing other than longer leave develops more flavour

[JerryM]

pic of the SP naan 1st go (before coating)