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* If using instant yeast; divide the amount by 3.
|Spiral Mixing:||Mix the Puravita Pulses with the water and rest for 20 min.
Add the yeast 5 min. 1st speed, 6 min. 2nd speed. Add the sun-dried tomatoes at the end.
|Dough Temperature:||28 °C|
|Bulk fermentation||30 min.|
|Scale:||180 g, round and place in mould greased with olive oil.|
|Intermediate Proof:||30 min.|
Flatten with fingers
± 60 min. at 30°C, 85% humity.
|Decoration before baking:||Dock with olied fingers and put toppings.
Suggestion of toppings: Olive Oil, Purple potato slices, Black Olive powder & Vegan cheese
|Oven temperature °C||Top 230°C, bottom 260°C|
|Baking time||± 15 min.|