Microsoft Word - Mediterranean 96 hour Course Recipe Book

CERTIFICATE IN MEDITERRANEAN CUISINE

PREPARATION METHOD

1. Gather all utensils and ingredients. 2. Place all ingredients in a mixing machine with a dough hook. 3. Mix for 2 minutes on slow 4. 6 minutes on second speed. 5. Give the dough a table rest for 30 minutes to relax the gluten 6. Divide into 180g portions and shape round. 7. Rest the dough for another 20 minutes 8. Roll the rounds into discs of 1cm thickness and place them on a floured cloth. 9. Allow proofing for 15 minutes 10. Glaze the bread with egg wash, and sprinkle with nigella seeds and white sesame. 11. Upon order, bake the bread in a hot stone oven (180°C bottom/250°C top heat). 12. The bread should rise like a pillow during the baking process

13. It is usually done after 3-5 minutes. 14. Serve immediately while oven-fresh

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