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TURKISH BREAD

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Bread and Yeast Compounds - Bread Premixes and Concentrates

Recipe No: R143c

USING BAKELS CIABATTA CONCENTRATE

Group	Ingredient	KG
	Flour	2.500
	BAKELS INSTANT ACTIVE YEAST	0.035
	BAKELS CIABATTA CONCENTRATE	0.250
	Water	1.600
	Honey	0.150
	Olive Oil	0.050

	Total Weight	4.585

Method:

1. No time dough.
2. Place all ingredients in bowl and mix dough until cleared.
3. Dough temperature 30°C. Rest dough for 10 minutes.
4. Scale and mould into 400g rounds.
5. Pin out too 20mm thick. Prove for 30 minutes and score with scraper.
6. Prove for a further 10 minutes.
7. Bake at 220°C for approximately 18 minutes.

Notes:

If using Compressed Yeast, use 150g (6oz) in above recipe.

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.