Recipes

Turkish Bread Autolyse

Ingredients

Weight/
Volume
Ingredients
2,000 g Laucke Bettong Flour
1,320 g Water
40 g Salt
15 g Yeast, dry
6 g Laucke Soft 1% Improver

Method

  1. Autolyse

  2. Mix Bettong Flour and Water for 3 minutes at high speed.

  3. Autolyse Finished dough temperature 26°C.

  4. Autolyse Rest time is 30 minutes.

  5. Final Dough

  6. Mix in the remaining ingredients on low speed for 3 minutes, then medium speed for 6 minutes.

  7. Final Dough finished dough temperature 26°C.

  8. 30 minutes Bulk Fermentation

  9. Shape into elongated Batons ready for rectangular shape.

  10. Proof for 30 minutes.

  11. Shape/sheet dough into desired shape, dock and seed.

  12. Place in final proofer for 30 minutes.

  13. Bake at 240°C + steam for 8 to 10 minutes.

  • Specialty Breads
  • Bake: 8 - 10 minutes
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