Method:
Mix a smooth and silky dough from the main ingredients. Add the feta cheese, herbs and spices -all chopped- at the end. Adapt the amount of chilies depending on the spice level.
Mixing time: 3 minutes slow + 6 minutes fast
Dough temperature: 24° C
Dough resting time: 60 minutes
Scaling weight: 500g
Scale dough pieces and shape round or slightly long very gently. Then moisten the surface and roll in topping. Place the dough on fabric, cover and prove.
Proving time: 60-90 minutes at room temperature.
After proving, cut the breads -if desired- and bake with a little steam.
Baking temperature: 230°C falling to 210°C
Baking time: 40 minutes