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Norwegian Potato and Rye Pancake Flatbreads - Lefse
French Tart · food.com · 2007 · Original
other (asserted)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
600g
Water
—
Hydration
—
Salt
1.0%
Yeast
—
Oil
—
Sauce
—
Cheese
—
Dough weight
610g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (4)
- flourboiled potatoes500g
- flourrye flour100g
- sugarsugar1 tsp · 4.2g
- saltsalt1 tsp · 6g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefat