| Mixing |
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| 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. |
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| Dough Temperature: |
28 °C |
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| Bulk fermentation |
30 min. |
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| Scale: |
180 g, round and place in mould greased with olive oil. |
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| Intermediate Proof: |
30 min. |
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| Make Up |
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| Shaping: |
Flatten with fingers
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Final fermentation:
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± 60 min. at 30°C, 85% humity.
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| Decoration before baking: |
Dock with olied fingers and put toppings.
Suggestion of toppings: Olive Oil, Purple potato slices, Black Olive powder & Vegan cheese |
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| Baking |
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| Oven temperature °C |
Top 230°C, bottom 260°C |
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| Baking time |
± 15 min. |
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