Total Weight: 6.560
Group 2
Ingredient
KG
Feta (As desired)
0.400
Parsley (As desired)
0.050
Cheese (As desired)
0.400
Total Weight: 0.850
- Place all ingredients into mixing bowl. (Except inclusions).
- Mix for 2 minutes on slow speed and 8 minutes on fast speed.
- Add in the inclusions on the last 2 minutes of mixing.
- Bulk ferment dough for 10 minutes
- Scale heads of dough at 450g, mould round and rest for 5 minutes.
- Mould dough into desired shape and dust with flour.
- Prove for ± 40 minutes at 40°C and 70°C relative humidity.
- Place into a pre-heated oven, heated to 240°C, steam the product well then drop the temperature to 220°C, bake for ± 25 minutes opening the damper on the last 10 minutes.
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