Pizza Bread Complete Mix


Working Method

Part 1
  1. Place all ingredients into mixing bowl.
  2. Mix for 2 minutes slow and 6 minutes fast. Depending on type of mixer.
  3. Bulk fermentation : Allow the dough to rest covered for ± 20 minutes before working off. The bulk dough is set aside and allowed to ferment. This mellows and softens the dough which results in a nicer end product much like a matured wine.
  4. Scale off, mould round and rest for ± 5 minutes. Mould into required shapes.
  5. Decorate as required.
  6. Prove for ± 40 minutes dough temperature ex proofer should be ± 40° C.
  7. Bake at 220° C with lots of steam.

About this recipe

Author: Chipkins Puratos

Complexity level:  


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