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Portuguese oval recipe

Portuguese oval recipe
Ingredients Kg
Zeelandia Crispy mix 12.5 kg
Yeast (wet) or 75 grams dry yeast 0.375 kg
Water 6.1 kg

 

 

Method

Mix all ingredients to a well-developed dough – mix for 2 minutes on slow and 4 minutes fast speed

Scale 240g dough per head

Place individual dough pieces onto mild steel pans

Pack on floured pans and put in proofer for 45 minutes

Before baking score with sharp knife and dust with flour

Bake with 10 seconds steam with close damper

Bake at 220°C

Baking time 15 minutes then open damper on the last 10 minutes and then turn down temperature to 200°C