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Breads, Internation 1 Servings

INGREDIENTS

8 oz Active dry yeast, 220 gm
you also could use fresh
1 qt Water, 1 L
8 oz Sugar, 240 gm
6 oz Salt, 170 gm
3 oz Malt syrup, 0ptional 90 gm
1 1/4 gl Water, 4 1/2 L
22 lb Bread flour, 10 kg
1/2 oz Commercial dough
conditioner optional 15
gm
conditioner optional
15 gm
conditioner
optional 15 gm
4 oz Shortening, optional 120

INSTRUCTIONS

(about 124, 4 0z units )  Dissolve yeast in water and set aside to
proof( foam ) Dissolve sugar,  salt, malt in water.Add the flour to it
and stir well. add the  dissolved yeast and mix well to form a dough.
Add the shortening and  mix well and let rise until light. Punch down
and let rest 20 minutes  before shaping. Scale ( weigh out ) into
units( pieces )of 4 0z balls  and let rest 15 minutes. Roll out to 1/8
inch thickness or slightly  thicker circle. Place on sheet pans or
peels dusted with cornmeal.  let proof ( rise ) 3/4 in volume.Do not
dock ( prick ). they will  become puffy related to the fermentation
when they are baked as the  moisture is released. Bake in an oven or
hearth on peels or baking  sheets 460 degrees ( 237 to 240 C ) about 6
minutes. Units will be  pale but done. They will collapse partially
when cool. However when  baked properly the pita will have an open
pocket of dough.  Note: Typically in the Mid East a  10 to 11% protein
flour is used.  If you use a stronger flour ( more gluten/protein )
your water amount  will be variable. Note2: make sure your water temp
is about 80 degree  fareheit to maintain proper dough temperature Note
3: shortening is  only added as a lubricant to the dough but it does
help condition the  dough Note4: if you plan to go commercial may I
suggest you use dough  conditioner to inhibit mold and increase shelf
life. I dont know how  you plan to use the 1000 pitas!! But good luck
and glad I could help  somehow!!  Joan,"Flour Power" >From:
LIR119@delphi.com From: Bread-Bakers  Archives:
ftp.best.com/pub/reggie/archives/bread/recipe  Recipe By     :
Joan,"Flour Power" >From: LIR119@delphi.com

A Message from our Provider:

“A lot of church members who are singing ‘Standing on the Promises\” are just sitting on the premises.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 37091
Calories From Fat: 2409
Total Fat: 279.4g
Cholesterol: 63.5mg
Sodium: 472.3mg
Potassium: 10055.9mg
Carbohydrates: 7246.7g
Fiber: 239.9g
Sugar: 31.4g
Protein: 1197.4g


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