Turkish Bread
15-001
Group Dough
Ingredient
KG
%
Bread Flour
1.000
100.00
BAKELS ARTISAN 7% CONCENTRATE
0.070
7.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.012
1.20
Water
0.900
90.00
Salt
0.030
3.00
Total Weight: 2.012
Group Topping
Ingredient
KG
%
Garlic (minced)
0.080
-
Parmesan Cheese
0.012
-
Pepper flakes
0.001
-
Mint
0.001
-
Coriander
0.001
-
Paprika
0.001
-
Oregano
0.001
-
Cumin
0.001
-
Total Weight: 0.096
How to do it:
Dough:
1. Place dough ingredients in spiral mixer.
2. Mix on low speed for 6 minutes and 8 minutes on high speed. Dough temperature should be 24-27°C.
3. Ferment for 60 minutes in an oiled tray.
4. Divide into 450-g portions and place unshaped dough pieces on trays.
5. Dry proof for 1 hour.
6. Add toppings before baking.
7. Steam for 10 minutes and bake for a further 5 minutes at 220° C.
Topping:
1. Place all ingredients in a dry container except for minced garlic and parmesan cheese. Set aside.
2. Sprinkle 1 gram of the prepared topping, 20 grams garlic and 3 grams parmesan cheese for every 450-g dough.
Yield: 4 pieces x 450g
