My Perfect Sourdough Persian Barbari

Overhead shot of two freshly baked Persian Barbaris stacked, golden and glistening, sprinkled generously with sesame and nigella seeds, resting on a rustic cloth.
Cuisine
Courses ,
Time
Prep Time: 20 mins Rest Time: 7 hrs Total Time: 7 hrs 20 mins
Cooking Temp 250  C
Ingredients
  • 650 g bread flour ((plus extra for dusting))
  • 420 g filtered water (lukewarm)
  • 150 g active sourdough starter (at peak activity, bubbly and floating in water)
  • 12 g salt
  • 10 g sugar
  • 35 ml neutral oil (e.g., sunflower or vegetable oil)
    • For the Roomal (Glaze)
  • 1 tbsp ½ flour
  • 3/4 tsp sugar
  • 150 ml water
    • Optional Toppings
  • Sesame seeds
  • Nigella seeds
Instructions
  1. Warm the filtered water until it’s lukewarm as this helps activate the sourdough starter, especially in colder climates like the UK.
  2. In a stainless steel mixing bowl (avoid stoneware if it’s chilly), combine the lukewarm water and your active sourdough starter. If the starter floats, it’s ready to use.
  3. Add the sugar, salt, and oil, then gradually mix in the flour using a stand mixer with a dough hook. Start on low speed, then increase to medium and knead for 6–8 minutes until the dough is smooth, elastic, and slightly sticky.
  4. Lightly oil a plastic or stainless steel dish (avoid stoneware in winter), transfer the dough to the dish, and cover it. Let it rest somewhere warm for 6–8 hours until it doubles in size. This can be done in the morning for evening baking or overnight for a morning bake.
  5. While the dough is rising, prepare the glaze (roomal). In a saucepan, whisk together flour, sugar, and water. Heat over medium heat, stirring constantly until it thickens into a smooth paste. Let it cool to room temperature.
  6. Preheat your oven to 250°C (480°F) and place a baking stone or a heavy-duty baking tray inside to heat up.

  7. Turn the risen dough onto a floured surface and divide it into two equal parts. Shape each portion into a long oval, place them on parchment paper, and stretch them slightly to elongate. leave on the counter to rest for an hour covered with a light kitchen cloth. This allows the sourdough to rise fully and gives the bread an airy crumb.

  8. Use your fingers to make deep grooves along the top. Brush each bread generously with the cooled roomal glaze. 

  9. If desired, sprinkle sesame or nigella seeds over the loaves.

  10. Slide the loaves (while on the parchment paper) onto the preheated baking stone or tray. Bake for 20–25 minutes until golden brown and crispy on the outside.

  11. Allow the bread to cool for a few minutes before serving. Enjoy your freshly baked Sourdough Persian Barbari!
Read it online: https://peanutswirls.com/recipe/my-perfect-sourdough-persian-barbari/