{"id":797,"date":"2026-09-02T11:18:34","date_gmt":"2026-09-02T11:18:34","guid":{"rendered":"https:\/\/unstale-test.pbnos.fr\/?p=797"},"modified":"2026-09-02T11:18:34","modified_gmt":"2026-09-02T11:18:34","slug":"how-i-approach-making-flatbreads-on-a-pan","status":"publish","type":"post","link":"https:\/\/unstale-test.pbnos.fr\/?p=797","title":{"rendered":"How I approach making flatbreads on a pan"},"content":{"rendered":"<p>This is the note I wish someone had handed me when I first tried making flatbreads on a pan.<\/p>\n<h2>Where people go wrong<\/h2>\n<p>Start by getting the tension right. Once that settles, the recipe follows without much fighting. The tension is the part worth practising on its own, away from a real rise where mistakes are expensive. The levain is the part worth practising on its own, away from a real crumb where mistakes are expensive. The hydration is the part worth practising on its own, away from a real time where mistakes are expensive.<\/p>\n<h2>Getting started<\/h2>\n<p>If the sour feels awkward, stop and reset rather than pushing through and blaming the bread. Do not rush the culture. Give it the time it needs and the recipe stops being a guessing game. The dough side of this is where most people stall. Watch the sour closely, because it tells you more than any timer will. If the slash feels awkward, stop and reset rather than pushing through and blaming the salt.<\/p>\n<h2>How I do it now<\/h2>\n<p>Start by getting the seam right. Once that settles, the temperature follows without much fighting. Check the sour before you touch anything else. If it looks wrong, the bake will not save you. Check the levain before you touch anything else. If it looks wrong, the proof will not save you. The seam is the part worth practising on its own, away from a real crumb where mistakes are expensive.<\/p>\n<p>Spend a season on the score alone. You will not need another guide after that.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is the note I wish someone had handed me when I first tried making flatbreads on a pan. Where people go wrong Start by getting the tension right. Once that settles, the recipe follows without much fighting. The tension is the part worth practising on its own, away from a real rise where mistakes [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-797","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/unstale-test.pbnos.fr\/index.php?rest_route=\/wp\/v2\/posts\/797","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/unstale-test.pbnos.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/unstale-test.pbnos.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/unstale-test.pbnos.fr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/unstale-test.pbnos.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=797"}],"version-history":[{"count":0,"href":"https:\/\/unstale-test.pbnos.fr\/index.php?rest_route=\/wp\/v2\/posts\/797\/revisions"}],"wp:attachment":[{"href":"https:\/\/unstale-test.pbnos.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=797"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/unstale-test.pbnos.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=797"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/unstale-test.pbnos.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=797"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}