Ingredients

Group 1
Ingredient
KG
Spelt flour
0.250
Water (boiling)
0.370
Total Weight: 0.620
Group 2
Ingredient
KG
Spelt flour
1.000
Group 1
0.620
Fermdor S Germ
0.050
Fresh yeast
0.030
Salt
0.024
Lecitem 1000
0.024
Water
0.460
Total Weight: 2.208

Method

Group 1
1. Boil the water at 95°C, add to the spelt flour and leave to cool down to 5°C.
Note: use only once cold.

Group 2
1. Mix group 2 for approximately 6-8 minutes slow and 3-5 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Bulk for 45-60 minutes at a controlled temperature of 25-28°C, covered with plastic.
4. Scale at 450g, mould into round shape, dIp the seal into barley flakes and prove with the seal on the bottom.
5. Prove: 30 minutes at a controlled temperature of 25-28°C, covered with plastic.
6. Turn the dough pieces.
7. Bake: 210°C for 40 minutes, with steam.
8. Pull out damper after 20 minutes.

Yield

5 loaves

Ingredients

Group 1
Ingredient
KG
Spelt flour
0.250
Water (boiling)
0.370
Total Weight: 0.620
Group 2
Ingredient
KG
Spelt flour
1.000
Group 1
0.620
Fermdor S Germ
0.050
Fresh yeast
0.030
Salt
0.024
Lecitem 1000
0.024
Water
0.460
Total Weight: 2.208

Method

Group 1
1. Boil the water at 95°C, add to the spelt flour and leave to cool down to 5°C.
Note: use only once cold.

Group 2
1. Mix group 2 for approximately 6-8 minutes slow and 3-5 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Bulk for 45-60 minutes at a controlled temperature of 25-28°C, covered with plastic.
4. Scale at 450g, mould into round shape, dIp the seal into barley flakes and prove with the seal on the bottom.
5. Prove: 30 minutes at a controlled temperature of 25-28°C, covered with plastic.
6. Turn the dough pieces.
7. Bake: 210°C for 40 minutes, with steam.
8. Pull out damper after 20 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

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