Place all ingredients into the spiral mixing bowl.
Mix for 8 mins slow and 8 mins fast.
Temperature of the dough after mixing should be around 25C.
Bulk ferment for 18 minutes.
Recover ambient for 60/90 minutes.
Scale 400grams.
Mold round shape and place in proofing box.
Final ferment for 2 hours.
Take the balls out of the proofing box, open the dough balls lengthwise in an allonged oval shape on a bench floured with a blend of semolina. Brush with sunset glaze, tope with black & white decor. Place the flat breads on the oven loader, with the back of a well floured scraper press the stripes lenghtwise as showed in picture.
Bake for 12 minutes in deck oven 240C bottom and 240 top.
Cool on wire.
About this recipe
A typical Barbari flat bread with a Puratos twist. The overnight process brings out the best of the sprouted Oat grains and Sapory Sally- pleasant creaminess contrasting with the nigella seeds from the Black and White décor.
Discover
Related recipes
Select package
Added to cart
Product has been added to your cart
Welcome to Puratos
Our website makes use of cookies
We use cookies to provide you with the best experience on our website, to recognize repeat visits and preferences as well as to measure and analyze traffic. To learn more about cookies, including how to disable them, view our cookie policy. By clicking "I accept all cookies" you consent to the use of all cookies.
