Jarred

[Sussan ScoolinaryTeam]

Hi Jarred.

Normally, the liquid for activating dry yeast should be between 35°C and 45°C, which is higher than the temperature the dough should be. However, for both fresh and dry yeast in this recipe, it’s not necessary to activate them with warm liquid.

This recipe and technique are from Chef Bachour and differ from other traditional recipes. Always remember to keep the dough at the temperature the chef specifies so the yeast doesn’t activate too quickly and the dough doesn’t become too acidic.

Regarding your second question, the material the chef uses is called a guitar sheet.

I’m attaching this Amazon link where you can find more information about this product: https://www.amazon.com/Heavyweight-Dipping-Paper-Liner-sheets/dp/B01LWCYFSN

Best regards.

[Sol Damiani]

Hey there Jarred!👋

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