Modifications to the bread recipe. With these adds, a mix of bread and all purpose flour seems to work better as does a slightly higher water temperature >> The bread recipe. 1.5 cups bread flour, 1.5 cups AP flour, 1.5 cups water, 1.5 teaspoons large crystal sea-salt, and 1 package dry yeast. Mix all the dry ingredients with a whisk, fold in the water (95 deg F) until all dry is wet. This mixture was set aside covered in the mixing pan to rise for 18 hours. If you have a stone, concrete or steel counter top, place the rising container on a wooden chopping block or a plastic one on a towel. This keeps the counter from stealing the heat the yeast need. Better texture results. Link above gives handling and cooking instructions.
- Soybatta — Replace 1 tbsp water with 1 tbsp low sodium soy sauce. Reduce recipe salt by 1/2 tsp.
- Tacobatta — Add 3 1/2 tbsp Old El Paso Less Sodium Taco Seasoning + 2-3 oz coarsely shredded sharp cheddar cheese + pinch of chipotle powder+1 tbsp water. Reduce recipe salt by 1/2 tsp.
- Pestobatta — Add 1 package Knorr Pesto Sauce Mix + 2-3 tbsp finely shredded Parmesan/Asiago/Manchego + 2 tbsp pan-toasted pine nuts +1 tbsp water. Reduce recipe salt by 1/2 tsp.
- Pizza(ish)batta — Finely dice 20-30 slices of turkey pepperoni — microwave on paper towel until crisp while blotting up fat between 30 second nukings — dust with flour. Mince 1 tbsp sundried tomato. Dust with flour. Rinse and pat dry 2 tbsp olive tapenade. Dust with flour. Add to basic bread mix after whisking + add 4 tsp of water to the 1.5 cup. After baking can be pan-toasted with appropriate cheese topping.