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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
BRC Halal Kosher RSPO Skal

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