Puffy pocket breads baked hot and fast.
Recipe ingredients and methods are available in both English and Thai.
| Dough | |
|---|---|
| Artisan Full Mix | 1000 g |
| Dried yeast | 10 g |
| Water | 600 g |
| Salt | 20 g |
| Total | 1630 g |
Step 1: Mix to a smooth dough and rest 30 minutes.
Step 2: Scale at 80 g, round and rest 10 minutes.
Step 3: Roll out to 3 mm discs, rest 10 minutes on cloth.
Step 4: Bake on a hot stone at 260 °C for about 4 minutes until puffed.
Temperature: 260 °C · Time: 4 min
Products
Serving suggestionBakels
Complete artisan bread mix for baguette, ciabatta, focaccia, pretzel and hard rolls with crisp crust and open crumb.
Serving suggestionBakels
High-activity dried yeast with strong, reliable gassing power for all yeast-raised doughs. Long shelf life, no refrigeration needed before opening.
BreadsClassic French baguette with a crisp, crackling crust and open, creamy crumb from Artisan Full Mix.
2 products from our range
BreadsRustic Italian ciabatta with a thin crust and large, glossy holes.
2 products from our range
BreadsSoft, dimpled focaccia glistening with olive oil – perfect for sandwiches and sharing boards.
2 products from our range
All products used in this recipe are available from our Phuket warehouse.
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