Preparation
Ingredients
- Wheat flour W 220-240 1000g
- Water 450g
- Salt 20g
- Explorer 10g
- Vegetable oil 50g
- Brewer’s yeast 40g
Preparation
Knead all the ingredients, except the yeast, for 4 minutes at low speed, then add the yeast and knead for another 6 minutes at medium speed until a uniform dough is obtained. Let the dough rest at room temperature, uncovered, for 20–30 minutes. Portion the dough into the desired weight and round. Let the pieces rest in the proofer at 28°C and 75% relative humidity for 30 minutes, then roll them thin using a sheeter or a dough laminator with the belts stopped. Let them proof for another 20 minutes in the proofer at 28°C and 75% relative humidity. Bake at 230°C for 5–6 minutes, initially injecting steam.
