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Ingredients
9.7tsp
Carr's Strong Flour 16kg
300tsps
IREKS Dried Wheat Sour
100tsps
IREKS Voltex
1tsp
Margarine
500tsps
Sugar Tate & Lyle Gran (Cane)
100tsps
Baking powder
200tsps
Salt
100tsps
AB Mauri Pinnacle Baker's Yeast
4.9tsp
Water
Method
Mixing time: 3 + 7 minutes
Dough temperature: 25° C
Bulk fermentation time: 20 minutes
Intermediate proof: none
Processing: thin flat bread
Final proof: none
Baking temperature: 300° C
Baking time: 2 – 3 minute
After the bulk fermentation time, roll out the dough to a thickness of 1.0 mm – 1.5 mm and cut out round flat bread (Ø 26 cm). Place this on lightly floured setters and bake. Stack (approx. 10 pieces) immediately after unloading from the oven and put into sealable, steam-tight plastic bags.
