Moments Critiques
- •Accepting the very wet dough (don't add flour)
- •Long fermentation for flavor development
- •Extremely hot oven/pebbles
- •Thin, irregular shaping (embrace rusticity)
- •Quick baking with characteristic charring
Mix the dough
In a large bowl or stand mixer, combine the whole wheat flour, bread flour, yeast, and salt. Add the warm water and mix until a very wet, sticky, batter-like dough forms. This dough is much wetter than typical bread dough—more like a thick batter. Mix for 3-4 minutes until somewhat smooth, though it will remain sticky.
Étape Critique
Sangak dough is intentionally very wet (high hydration)—this creates the open, hole-filled crumb and distinctive texture. Don't add more flour; embrace the stickiness.
Erreurs Courantes
- •Adding flour because dough seems too wet (don't—it should be wet)
- •Expecting a kneadable dough (it's more like thick batter)
Mix the dough
In a large bowl or stand mixer, combine the whole wheat flour, bread flour, yeast, and salt. Add the warm water and mix until a very wet, sticky, batter-like dough forms. This dough is much wetter than typical bread dough—more like a thick batter. Mix for 3-4 minutes until somewhat smooth, though it will remain sticky.
Étape Critique
Sangak dough is intentionally very wet (high hydration)—this creates the open, hole-filled crumb and distinctive texture. Don't add more flour; embrace the stickiness.
Erreurs Courantes
- •Adding flour because dough seems too wet (don't—it should be wet)
- •Expecting a kneadable dough (it's more like thick batter)
Long fermentation
Cover the bowl with plastic wrap or a damp towel. Let ferment at room temperature for 3-4 hours, or refrigerate overnight (up to 24 hours) for more flavor development. The dough should at least double in size and become bubbly and active.
Étape Critique
Long fermentation develops the complex, slightly sour flavor that distinguishes sangak. Short fermentation produces bland bread. This is not a quick bread—the wait is essential.
Long fermentation
Cover the bowl with plastic wrap or a damp towel. Let ferment at room temperature for 3-4 hours, or refrigerate overnight (up to 24 hours) for more flavor development. The dough should at least double in size and become bubbly and active.
Étape Critique
Long fermentation develops the complex, slightly sour flavor that distinguishes sangak. Short fermentation produces bland bread. This is not a quick bread—the wait is essential.
Prepare the pebbles (traditional method)
If using pebbles: wash the river pebbles thoroughly and dry them. Spread in a single layer on a rimmed baking sheet. Place in oven and preheat to maximum temperature (250-290°C / 480-550°F) for at least 45 minutes. The pebbles must be extremely hot.
Prepare the pebbles (traditional method)
If using pebbles: wash the river pebbles thoroughly and dry them. Spread in a single layer on a rimmed baking sheet. Place in oven and preheat to maximum temperature (250-290°C / 480-550°F) for at least 45 minutes. The pebbles must be extremely hot.
Alternative: Preheat pizza stone
If not using pebbles: place a pizza stone or baking steel on the middle rack. Preheat oven to maximum temperature (250-290°C / 480-550°F) for at least 45 minutes. Place a small pan of water on the bottom rack to create steam.
Alternative: Preheat pizza stone
If not using pebbles: place a pizza stone or baking steel on the middle rack. Preheat oven to maximum temperature (250-290°C / 480-550°F) for at least 45 minutes. Place a small pan of water on the bottom rack to create steam.
Prepare for shaping
Generously oil your hands and a work surface (or use wet hands—traditional bakers use water). Have a bowl of water nearby. Prepare a sheet of parchment paper the size of your baking surface. Have sesame seeds ready for sprinkling.
Prepare for shaping
Generously oil your hands and a work surface (or use wet hands—traditional bakers use water). Have a bowl of water nearby. Prepare a sheet of parchment paper the size of your baking surface. Have sesame seeds ready for sprinkling.
Shape the sangak
Working with well-oiled hands, scoop about ¼ of the dough (it will be very sticky). Gently stretch it into a rough oval or triangle shape about 30cm long, letting gravity help. The dough should be thin—about 5-8mm—but will have thick and thin spots. Transfer to the parchment paper. The shape should be rustic and irregular—this is traditional.
Étape Critique
Sangak is meant to be thin and irregular. Thick and thin spots, holes, and uneven edges are features, not flaws. Don't try to make it uniform—embrace the rustic nature.
Shape the sangak
Working with well-oiled hands, scoop about ¼ of the dough (it will be very sticky). Gently stretch it into a rough oval or triangle shape about 30cm long, letting gravity help. The dough should be thin—about 5-8mm—but will have thick and thin spots. Transfer to the parchment paper. The shape should be rustic and irregular—this is traditional.
Étape Critique
Sangak is meant to be thin and irregular. Thick and thin spots, holes, and uneven edges are features, not flaws. Don't try to make it uniform—embrace the rustic nature.
Add toppings
Sprinkle sesame seeds (and poppy seeds if using) over the shaped dough. Press them gently into the surface. Dimple the surface with your fingertips to create the characteristic pockmarks.
Add toppings
Sprinkle sesame seeds (and poppy seeds if using) over the shaped dough. Press them gently into the surface. Dimple the surface with your fingertips to create the characteristic pockmarks.
Bake on pebbles (traditional)
If using pebbles: carefully slide the shaped dough (on parchment) directly onto the hot pebbles. The dough will sink into the pebbles, creating the characteristic dimpled bottom. Bake for 6-8 minutes until puffed, blistered, and charred in spots. Watch carefully—it goes quickly.
Étape Critique
The pebbles create sangak's signature dimpled bottom and unique texture. The high heat and short baking time produce the characteristic blistering and charring.
Bake on pebbles (traditional)
If using pebbles: carefully slide the shaped dough (on parchment) directly onto the hot pebbles. The dough will sink into the pebbles, creating the characteristic dimpled bottom. Bake for 6-8 minutes until puffed, blistered, and charred in spots. Watch carefully—it goes quickly.
Étape Critique
The pebbles create sangak's signature dimpled bottom and unique texture. The high heat and short baking time produce the characteristic blistering and charring.
Bake on stone (alternative)
If using pizza stone: spray the shaped dough lightly with water. Slide the dough (on parchment) onto the hot stone. Bake for 8-10 minutes until puffed, blistered, and charred in spots. Spray with water once more halfway through for extra steam.
Bake on stone (alternative)
If using pizza stone: spray the shaped dough lightly with water. Slide the dough (on parchment) onto the hot stone. Bake for 8-10 minutes until puffed, blistered, and charred in spots. Spray with water once more halfway through for extra steam.
Cool and serve
Transfer the baked sangak to a wire rack. It will crackle and crisp as it cools slightly. Serve within a few hours while still fresh—sangak is best same-day. Tear into pieces; the varying thickness creates different textures in each bite.
Cool and serve
Transfer the baked sangak to a wire rack. It will crackle and crisp as it cools slightly. Serve within a few hours while still fresh—sangak is best same-day. Tear into pieces; the varying thickness creates different textures in each bite.
Repos Requis
210 min - Long fermentation essential for flavor; minimum 3 hours, ideally overnight
