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LAmourette - Pide Bread
Prep Time : 00h 13
Cooking Time : 00h 07
6 Bread
Preparation Time: 13 – 20 minutes
Proofing and Resting Time: 100 – 120 minutes
Baking Time: 7 – 8 minutes
Outcome: 6 Pides
Tools needed: Mixer including bowl, kitchen scale, baking tray and 3 ice cubes
Ingredients
- 50 g L’Amourette
- 450 g Wheat flour (Type 550)
- 18 g Yoghurt
- 12 g Olive oil
- 5 g Instant yeast
- 400 ml Water, approx.
Method
- Mix all Ingredients except olive oil with a spiral mixer for 3 minutes slow. Add the olive oil and continue mix for 10 minutes fast while adding the water in several steps. We recommend using cold water to keep the dough temperature at max. 26°C.
- Once all Ingredients mixed, start the bulk fermentation time for 60 minutes.
- Scale the dough into 150 g pieces, cover and start the intermediate proof for 15 – 20 minutes.
- Mould slight round and form into Pide shape and place on a greased baking tray.
- Allow the dough to final proof for 15 - 20 minutes at ambient temperature. Before placing the tray in the over, indent the dough with your finger and wash with water. Sprinkle the tops of the Pides with black & white sesame seeds.
- The oven should have a temperature of 240°C when you put the Pides in then decreasing to 220°C. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
- Bake the Pides for 18 - 25 minutes.