Group Saffron Crisp Bread
Ingredient
KG
Wheat flour
0.750
Water
1.000
0.500
Fresh yeast
0.020
0.015
Yellow syrup
0.035
0.020
Total Weight: 2.340
Mix all ingredients for 6 minutes on slow speed and 4 minutes on high speed.
Resting time: 20 minutes.
Roll down to 1 mm.
Prick and divide into desired size and shape.
Proving time: 20 minutes.
Bake on a perforated plate.
Baking temperature: 145°C
Baking time: approx. 20 minutes (open damper).
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