I’m trying to make a döner kebab at home (derived from this video). I want to add the three following ingredients to the bread recipe: vital wheat gluten, diastatic malt powder, and dough conditioner (or enhancer). The pide recipe itself (again based off the video) goes as follows:
200g warm milk
10g instant yeast
535g bread flour (totaled)
4g sugar
245g Water
40g olive oil
8g salt
How much of the additional ingredients will I add?
I’ve made a recipe that includes them but for a hoagie (or sub roll). That recipe uses 240g flour, 60g VWG, 8g dough conditioner, and 6g DMP. Doing some math and using baker percentages, it goes as follows: 25% for VWG, 3% for dough conditioner, and 2% for DMP. I probably did something wrong but I could try this formula. Of course, it there’s a better method I’ll consider it first.
The dough conditioner I use is this one.