Group 1
Ingredient
KG
%
Flour
5.000
100.00
BAKELS INSTANT ACTIVE YEAST
0.060
1.20
BAKELS CIABATTA CONCENTRATE
0.500
10.00
Water
3.200
64.00
Honey
0.100
2.00
Olive Oil
0.100
2.00
Total Weight: 8.960
No time dough. Place all ingredients in bowl and mix dough until fully developed. Dough temperature 30¡C. Rest dough for 10 minutes. Scale and mould as desired (18cm round). Pin out round or oval to 4mm thick. Rest for 10-15 minutes. Place on hot tray and bake at 250¡C for approximately 5 minutes or bake on the sole of the oven turning the pita bread over after 2.5 minutes.
If using Compressed Yeast use 175g in above recipe.
Using bakers percentages - Percentages on white flour weight.
