What happens in the tone
The dough is slapped onto a glowing wall and bakes in a matter of minutes at very high heat. That means the piece has to hold its shape as it rises and set a crust quickly. Weak flour gives a spread-out shoti; flour that is too strong gives a stiff, snapping-back piece that is hard to stretch by hand.
The working range
For most bakeries first grade with gluten from 28% is optimal: it gives a soft crumb, stretches well and stands up to a long fermentation. Premium grade has its place where a lighter crumb and an even taste are wanted.
Three things that ruin the result
- An unannounced batch change. The baker finds out through their hands, usually at the worst possible moment.
- Moisture above the norm. The dough behaves differently on the same recipe, and the cause gets blamed on the yeast.
- Different suppliers in the same week. Even with similar figures, the dough behaves differently.
What to ask of a supplier
To assign a specific grade — and where possible a specific batch — to your site, to provide a specification with the batch number, and to give notice before the batch changes. That is not an «extra service», it is the ordinary work of a trading house.