Method

  • 1. Add Softie, flour and 1200g of water to the bowl and mix for 2 minutes on a slow speed and 4 minutes on a fast speed

    2. Add remaining 200g of water and mix for a further 2 minutes on a fast speed

    3. Add Thai paste and mix through on a slow speed

    4. Scale dough at 250g and place in an oiled tin. Allow to rest for 30 minutes

    5. Press out dough with fingers

    6. Prove at 32°C / 85% for 50 minutes approx.

    7. Bake at 220°C for 15 minutes

    8. Brush with olive oil and sprinkle with fresh chopped coriander

Ingredients

  • 200g Softie
  • 2000g Strong flour
  • 1400g Water
  • 100g Yeast
  • Thai Paste

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