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// Accueil / Recettes / Pitta Bread

Pitta Bread


Flour 100% 10000 g
Salt 1,56% 156 g
Yeast 2,73% 273 g
Pitta Preservative 4,22% 422 g
Vegetable oil 0,78% 78 g
Water approx. 46,88% 4688 g
Kneading Mix all ingredients into a well developed dough.
Dough temperature Approx. 34-35ºC.
Dough rest Approx. 20 minutes.
Scale Pieces of 30-60 grams.
Pinning Pins from round to oval.
Dough rest 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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