Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Fermdor Rustic / W Mild
0.030
Fresh yeast
0.030
Lecitem 1000
0.020
Water
0.730
Spinach
0.150
Feta cheese
0.150
Total Weight: 2.110

Method

1. Mix all ingredients from group 1 for 7 minutes slow, 9 minutes fast speed.
2. The finished dough temperature should be 26°C.
3. Bulk for 60 minutes at room temperature in an oiled container.
4. Scale at 400g, roll flat and place 150g of spinach and 150g of feta cheese in the middle.
5. Cut 5 times on each side, plait and sprinkle with topping as desired.
5. Prove: 30-45 minutes at room temperature.
6. Bake: 220°C, falling to 190°C for 25-30 minutes, with steam.
7. Pull out damper after 20 minutes.

Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Fermdor Rustic / W Mild
0.030
Fresh yeast
0.030
Lecitem 1000
0.020
Water
0.730
Spinach
0.150
Feta cheese
0.150
Total Weight: 2.110

Method

1. Mix all ingredients from group 1 for 7 minutes slow, 9 minutes fast speed.
2. The finished dough temperature should be 26°C.
3. Bulk for 60 minutes at room temperature in an oiled container.
4. Scale at 400g, roll flat and place 150g of spinach and 150g of feta cheese in the middle.
5. Cut 5 times on each side, plait and sprinkle with topping as desired.
5. Prove: 30-45 minutes at room temperature.
6. Bake: 220°C, falling to 190°C for 25-30 minutes, with steam.
7. Pull out damper after 20 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Occasion Bread, Savoury Good

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