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Оби нон - Узбекские лепешки на закваске

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Технология приготовления узбекской лепешки оби-нон на закваске. рецептура в текстовом виде в блоге, а для не говорящих на “великом и могучем“ коллег тут: Obi non - Uzbek “flatbread“ Recipe for 1000g wheat bread flour Sourdough humidity 55% starter humidity 150% 22,6g wheat bread flour 81,3g water 36,1ml salt 1,8g onion 5g Fermentation: 18-24 hours at 28-29°C Dough sourdough wheat bread flour 910g water 510ml (50°C) baker's yeast 15g salt 13,2-18,2 (depends on the region you stay in) Fermentation: 90 min at 29-31°C.  Last rising 45 min 10min. Baking 12-13 min at 260°C with hot air and steam

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