Culinary Institute of America

Lavash

Preparation info
  • Makes

    11 lb

    dough. DDT: 78°F/26°C
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient Baker’s % U.S. Metric
Bread flour

Method

  1. Combine the flours and yeast. Add the milk, water, molasses, honey, and salt to the mixer, then add the flours and yeast. Mix with the dough hook attachment on low speed for 10 minutes. The dough should pull cleanly away from the sides of the bowl but still be wet and soft. Mix to the intense stage of gluten development.
  2. Bulk ferment the dough until nearly doub