High Protein Flatbread

Working Method

281.52Kcal
Energy

1176.13Kj
Energy

8.4g
Fat

0.91g
Saturates

34.42g
Carbohydrates

1.13g
Sugars

Previous Manipulation		Make autolease with mix and water. Rest for 30'
Mixing time		6min 1st Speed 6min 2nd Speed
Dough temperature		27°C
Bulk fermentation		30min
Manipulation After Fermentation		Fold the dough after 15'
Scaling		150 Grams
Manipulation After Scale		Round up..
Intermediate Proof		10min
Make Up		Roll out round at 1,7 mm
Manipulation After Make Up		Let proof at room temp. covered with plastic for +/-45'.
Final Fermentation		0min 30 °C 85% Humidity
Baking		Bake the wrap on pancake plate for 30 seconds both sides. Temperature 200°C