Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
5.000
100
BAKELS INSTANT ACTIVE YEAST
0.060
1.2
BAKELS CIABATTA CONCENTRATE
0.500
10
Water
3.200
64
Honey
0.100
2
Olive Oil
0.100
2
Total Weight: 8.960

Method

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.

Additional Information

If using Compressed Yeast use 175g in above recipe.

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
5.000
100
BAKELS INSTANT ACTIVE YEAST
0.060
1.2
BAKELS CIABATTA CONCENTRATE
0.500
10
Water
3.200
64
Honey
0.100
2
Olive Oil
0.100
2
Total Weight: 8.960

Method

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.

Additional Information

If using Compressed Yeast use 175g in above recipe.