Peinirli

Peinirli
INGREDIENTS
METHOD
  1. Incorporate 1,000 gr. of the mixture with 700 gr. water and 40 gr. yeast
  2. Incorporate for 4 minutes on the 1st speed and for 8 minutes on the 2nd speed of the high-speed dough mixer. Allow the dough to rest in a warm place for 40 minutes to double in size
  3. Shape the dough and ferment for 45 minutes at 40°C and a 75 % relative humidity
  4. Bake at 180°C for 25 minutes (150 gr.)

CERTIFICATIONS

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  • Kocher