Naan Bread - Puratos

Ingredients

	Units	%
Dough
Cake Flour	2000g	100
Brioche 20%	200g	20%
Wet Yeast (fresh)	80g	4%
Somph	50g	2.5
Water	1200ml	60
Sunset Glaze	80ml
Dough total	0
Topping
Poppy / Sesame Seeds
Topping total	0

Working Method

Part 1

Place all ingredients into mixing bowl.
Mixing Spiral: yes.
Dough temperature: 28° C.
Bulk fermentation: 20 minutes.
Scale: 2 kg head of dough.
Intermediate proof: 15 minutes.
Mould into round balls. Press down into foil trays.
Final fermentation: 40 - 45 minutes
Spray on Sunset Glaze and sprinkle with sesame or poppy seeds.
Bake at 200° C for 15 minutes.
Deck oven Top temperature 220° C. Bottom temperature 180° C.
Baking time 20 - 25 minutes.

Baking Overview

Tips and tricks

Soak seeds over night.

About this recipe

Author: Chipkins Puratos

Complexity level:

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