July 1,
2009
2009
bread
Italian
cuisine
cuisine
260 x 5 min.
235g bread flour
5g dry yeast
2g salt
2ml olive oil
150ml water,
( make 6 )
5g dry yeast
2g salt
2ml olive oil
150ml water,
( make 6 )
1. Measure the warm water into a measuring cup.
Sprinkle in the yeast and let stand until the yeast dissolves
and swells.
2. place flour and salt in a bowl. Add the liquid ingredients
and combine.
3. Turn the dough onto a lightly floured work surface and
Knead until smooth and elastic; for 7 minutes
(3 minutes at low speed + 4 minutes at medium speed)
4. Form the dough into a ball. Put it in a deep oiled bowl,
covered with a plastic wrap.
5. Rest the dough until doubled in bulk, about 80 minutes at
27C.
6. Divide the dough into 60g each. Shape into smooth round balls.
7. Rest for 10 minutes.(bench time)
8. Roll out each dough with a rolling pin into circles about 15cm
in diameter.
9. Rest for 10 minutes. (rest time)
8. Bake for 5 minutes until puffed and lightly golden around edge.
9. Remove from the oven, covered with towel over the pitta bread to
keep soft.
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