Shimmy shimmy ya, shimmy yam, shimmy yay, gimme the dough so I can bake it today - ODB

I wanted to try making another flatbread and I wanted to try making it in a portable wood oven. I do not have an infrared thermometer. I do have an oven thermometer that I use for smoking meat. I do not know if it is rated to stay in the oven. I intended to wing it entirely and see how the flatbread turned out. And obviously, make a loaf of bread on the way. This is Hundred Loaves, after all, the flatbread is just incidentals.

I wanted my starter to be as vigorous as I could get it so I left it out all night and then some, I took the photo in the early afternoon so around 20 hours. The general vivacity of the yeast I use depends on the day, as I cull and feed my starter on Friday (unless I forget in which case I do that Saturday) but regardless, the closer to the end of the week I am, the greater the yeast population of my starter.

The levain was pretty vigorous, I’m still not sure where “too much” is, because even when I’ve used an “over-leavened” levain that smells boozy, the bread turns out well. I imagine a pro could explain to me how my bread from over-leavened levain tastes not as good, but I’m not a bread sommelier. Everything for the bread went normally, I remembered to turn the oven down to 450 after heating the cast iron, I baked the bread for 30 minutes top on, 35 minutes top off, however my oven leaks so when I opened the door to remove the top and when I checked how on the bread at 30 minutes top off, I imagine I let out too much heat so the extra five minutes were in name only. I need to buy an infra red thermometer to check the internal temperature of my oven so that I can know where it actually needs to be set to be at 500 and 450 respectively.

The flatbread I cooked with an Ooni Karu. I have had great success with the Ooni Karu cooking enriched dough pizzas, but did not with this flatbread. The enriched dough pizzas I have cooked have all been about half or less as tall as the flatbread I cooked. The outsides of the flatbread turned out well cooked in the places I didn’t burn it, unfortunately the middle of the flatbread was undercooked which was a big bummer. I could have rolled out the flatbread and I could have made smaller pizzas, both of which I will try if I bake a flatbread this way in the future. I may try to roll out half the flatbread next time to see how it turns out.

Dough
700 g bread flour (Central Milling Brand Organic)
300 g whole wheat flour (King Arthur Brand Organic)
750 g h2o
75% hydration
20 g salt

Levain
20 g starter
100 g all purpose flour (King Arthur Brand Organic)
100 g h2o

What I did right:
The bread, the proof of the flatbread. I remembered to turn the oven down to 450.
What I did wrong:
I was a little more laissez-faire about cooking the flatbread than I could have been, I didn’t take a temperature of the oven, I didn’t rotate it enough, that being said, I don’t know if I could have gotten a proper cook in the middle given how big I made the flatbreads. So I guess I could add making the flatbreads too large to the list. Suffice it to say I will not be using the Ooni Karu on flatbread again any time soon.
What I learned:
That flatbread is best in the oven. And an appreciation for quattro formaggi.