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Turkish Bread

Ingredients

  • 10000 g - 100% Flour
  • 200 g - 2% Sonplus Krokant Extra (Crispy)
  • 100 g - 1% QS Zacht Luxe (Luxury Soft Rolls)
  • 200 g - 2% Fresh Yeast
  • 150 g - 1.5% Salt
  • 5700 g - 57% Water approx.

Working method

  • Mix all ingredients into a smooth and well developed dough
  • Dough temperature: approx. 26ºC.
  • Bulk proof: Approx. 25 minutes
  • Scale: Dough pieces approx. 440 grams and rounding
  • Dough proof: Approx. 20 minutes
  • Crush the the raised dough pieces with your hollow hand. Place the dough pieces on with rice flour prepared inserter or baking sheets
  • Final proof: Approx. 30-40 minutes.
  • Baking: Approx. 25 minutes at 240ºC. with a lot of steam.
  • Optional: sprinkle the dough pieces with sesame seeds and / or rice flour and / or incise the form of a diamond