Pitta Bread
Ingredients
- 10000 g - 100% Flour
Working method
- 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
- Pins from round to oval
- Dough proof: Approx. 16 minutes
- Intermediair proof: Approx. 6 minutes in Pockets
- Baking: Approx. 8-9 minutes at 350ºC
