2 3/4 ounces Compressed yeast
19 fluid ounces Water (temperature controlled)
2 1/4 pounds Bread flour
3/4 ounce Salt
3 fluid ounces Vegetable oil
Yield: 18 Individual
1. Dissolve the yeast in the water in the bowl of a mixer fitted with the dough hook. Add the remaining ingredients and mix on low speed for three minutes. Scrape the bowl. Add more flour, if necessary, to make a stiff dough. Knead the dough on high speed until it is smooth and comes away from the sides of the bowl, approximately 7 more minutes. The dough should reach 77°F (25°C).
2. Cover the dough and let it rest for 15 minutes. Punch down the dough and let it rest another 10 minutes.
3. Divide dough into 3-ounce (90 gram) pieces. Round and lightly oil each piece. Cover the oiled dough and, after 20 minutes of bench rest, flatten each dough ball into a 6-inch (15-centimeter circle. Place the dough on paper-lined sheet pans. Proof the dough in a warm, dry place until doubled in size, approximately 25 to 30 minutes.
4. Bake at 475°F (250°C) until puffed and lightly browned, approximately 8 to 10 minutes. Cool on racks to preserve the pocket in the dough.
5. Yield: 18 Individual Loaves
Notes: Method: Straight Dough
Fermentation: Bench rest 45 minutes. Proofing 25 to 30 minutes
19 fluid ounces Water (temperature controlled)
2 1/4 pounds Bread flour
3/4 ounce Salt
3 fluid ounces Vegetable oil
Yield: 18 Individual
1. Dissolve the yeast in the water in the bowl of a mixer fitted with the dough hook. Add the remaining ingredients and mix on low speed for three minutes. Scrape the bowl. Add more flour, if necessary, to make a stiff dough. Knead the dough on high speed until it is smooth and comes away from the sides of the bowl, approximately 7 more minutes. The dough should reach 77°F (25°C).
2. Cover the dough and let it rest for 15 minutes. Punch down the dough and let it rest another 10 minutes.
3. Divide dough into 3-ounce (90 gram) pieces. Round and lightly oil each piece. Cover the oiled dough and, after 20 minutes of bench rest, flatten each dough ball into a 6-inch (15-centimeter circle. Place the dough on paper-lined sheet pans. Proof the dough in a warm, dry place until doubled in size, approximately 25 to 30 minutes.
4. Bake at 475°F (250°C) until puffed and lightly browned, approximately 8 to 10 minutes. Cool on racks to preserve the pocket in the dough.
5. Yield: 18 Individual Loaves
Notes: Method: Straight Dough
Fermentation: Bench rest 45 minutes. Proofing 25 to 30 minutes
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