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Bulgur & veg soup with sizzled mint oil & potato flatbreads
Unknown · bbcgoodfood.com · 2024 · Original
other (asserted)
Baker's percentages
Flour
600g
Water
0g
Hydration
—
Salt
—
Yeast
1.17%
Oil
18.1%
Sauce
31g
Cheese
—
Dough weight
716g
Process
Bake temp
500°F / 260°C
Bake time
12-15 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (6)
- flourstrong white bread flour plus extra for dusting600 each · 600g
- yeast7g sachet fast-action dried yeast7 each · 7g
- oilolive oil2 tbsp · 27.2g
- oilolive oil plus extra for brushing6 tbsp · 81.6g
- sauce tomatotomato purée2 tbsp · 30.6g
- dairy doughnatural yogurt to serve0 each · 0g
Toppings (11)
- over cheesefloury potatoes300g
- over cheesesoft herbs50g
- over cheese2 onions finely chopped
- over cheesearlic cloves sliced
- over cheesesmoked paprika8.4g
- over cheesebulgur100g
- over cheesered lentils drained and rinsed100g
- over cheesemix of root vegetables500g
- over cheese1.5 litres vegetable stock
- over cheesecumin seeds4.2g
- over cheesesmall handful of mint leaves picked