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Chalki
Ingredients
| Wheat flour | 100% | 10000 g |
| Salt | 1,5% | 150 g |
| Yeast | 6% | 600 g |
| Crème Classic » | 10% | 1000 g |
| Sugar | 10% | 1000 g |
| Eggs | 5% | 500 g |
| Water approx. | 45% | 4500 g |
| Working method | |
| Kneading | Mix all ingredients into a well developed dough. |
| Dough temperature | Approx. 28-29ºC. |
| Scale | 3 strings of approx. 200 grams. |
| Dough rest | Approx. 10 minutes, mould like chalki. |
| Final proof | Approx. 50-60 minutes. |
| Baking | Approx. 20 minutes at 220-240ºC. |
