I’m trying to make a döner kebab at home (derived from this video). I want to add the three following ingredients to the bread recipe: vital wheat gluten, diastatic malt powder, and dough conditioner (or enhancer). The pide recipe itself (again based off the video) goes as follows:

200g warm milk

10g instant yeast

535g bread flour (totaled)

4g sugar

245g Water

40g olive oil

8g salt

How much of the additional ingredients will I add?

  • Cheradenine@sh.itjust.worksEnglish
    1·
    5 months ago

    If you’re happy with Bakers percentages I would go with that. You will need to increase your water as a percentage too.

    You said in another comment that you wanted puffier bread, usually you want to increase hydration for that. It somewhat depends on your heat transfer though. You can use lower hydrations in a conventional oven, cooking on a steel plate on the stove or using a Tandoor works better with either higher hydration or longer ferments.

    Reading your original recipe I thought you were looking at around a two hour fermentation time. Is that correct?