Pitta Bread
Ingredients
Flour | 100% | 10000 g |
Pitta Preservative | 4,22% | 422 g |
Fresh Yeast | 2,73% | 273 g |
Salt | 1,56% | 156 g |
Vegetable Oil | 0,78% | 78 g |
Water approx. | 46,88% | 4688 g |
Working method | |
Kneading | Mix all ingredients into a smooth and well developed dough |
Dough temperature | Approx. 34-35ºC |
Bulk proof | Approx. 20 minutes |
Scale | Pieces of 30-60 grams |
Pinning | Pins from round to oval |
Dough proof | Approx. 16 minutes |
Intermediair proof | Approx. 6 minutes in Pockets |
Baking | Approx. 8-9 minutes at 350ºC |