khachapuri

Prefermented dough

Ingredientes% PanaderoCantidad (Kg.)
Flour100%0.604 kg
Water62%0.375 kg
Salt2%0.012 kg
Yeast (fresh)1.5%0.009 kg
Total165.5%1 kg

Process, prefermented dough

Proceso
MixingMix all the ingredients until well incorporated
Desired temperature18° - 20°C
Fermentation time8 a 12 horas
Fermentation temperature1 hour at room temperature, then in the cooler (4C)

Ingredients

Ingredientes% PanaderoCantidad (Kg.)
Flour100%10.000 kg
Milk60%6.000 kg
Water3%0.300 kg
Yeast (fresh)1.5%0.150 kg
Salt2%0.200 kg
Butter20%2.000 kg
Preferm. dough10%1.000 kg
Total196.5%19.65 kg

Filling (for one bread)

Ingredientes% PanaderoCantidad (Kg.)
Edam Cheese100%0.185 kg
Egg20%0.037 kg
Melted butter15%0.028 kg
Coriander0.5%0.001 kg
Total135.5%0.251 kg

Process

Proceso
Dough consistencyStiff
Mixing techniqueImproved
AutolyseNone
Desired dough temperature76 F (24 C)
First fermentation1 hour
FoldsNone
Dividing500 gr
PreshapingBall
Resting time20 min
ShapingDisc of dough, then add filling in center and fold the dough over itself
Proofing1 hour
ScoringNone
Baking (with steam)25 min at 460F (225C)
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