Recipes

Lepinja

Ingredients

Weight/
Volume
Ingredients
2,250 g Laucke Bettong Flour
33 g Salt
15 g Yeast, dry
10 g Enzyme Active Malt Flour (Brew Shop or Bakery Supplier)
45 g Vegetable Oil
1,725 g Water - 20°
A Pinch Ascorbic Acid (Chemist or Bakery Supplier) Optional

Method

  1. Add all ingredients into the mixer.

  2. Mix on low for 2 minutes.

  3. Mix on Medium for 12 minutes.

  4. Place in oiled tub.

  5. 60 minutes Bulk fermentation.

  6. Lightly shape into ball shaped dough pieces approximately 140 g each.

  7. Proof for 30 minutes.

  8. Stretch and cover.

  9. After 30 minutes elongate to Lepinja shape on baking tray.

  10. Proof for 45 minutes.

  11. Bake at 220°C for 15 minutes.

  • Specialty Breads
  • Yield: 29 @ 140 g
  • Bake for 15 minutes
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