Sprouted Rye Mash Tortilla

Ingredients

253.28Kcal
Energy

1070.03Kj
Energy

4.41g
Fat

0.65g
Saturates

45.27g
Carbohydrates

1.3g
Sugars

Mixing time		4min 1st Speed
Dough temperature		22°C
Bulk fermentation		30min
Manipulation After Fermentation		Put the dough to rest for 30' at 4°c
Scaling		50 Grams
Manipulation After Scale		Make up round and cover well with plastic.
Final Fermentation		30min 22 °C 0% Humidity
Manipulation After Final Fermentation		shape by using the tortilla press ( 180°c , 6 seconds) OR roll out at dough sheeter at 1,5 mm and bake in a pan.