Ingredients
* If using instant yeast; divide the amount by 3.
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| Ingredient | Percentage | Weight | |
| Puravita Pulses | 100% | 1000g | |
| Fresh yeast (*) | 3% | 30g | |
| Water | 56% | 560g | |
| Olive oil | 4% | 40g | |
| Chopped Sun-dried tomatoes | 30% | 300g | |
| Total dough | 1930g |
* If using instant yeast; divide the amount by 3.
| Mixing | |||
| 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 | ||
| Bulk fermentation | 30 min. | ||
| Scale: | 180 g, round and place in mould greased with olive oil. | ||
| Intermediate Proof: | 30 min. | ||
| Make Up | |||
| Shaping: | Flatten with fingers |
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Final fermentation: |
± 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 | |||
| Oven temperature °C | Top 230°C, bottom 260°C | ||
| Baking time | ± 15 min. |
© Puratos 2021
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