Ingredients:
10000 g Flour Spelt Wholemeal
100 g Super Impression
200 g Salt
200 g Oil
250 g Fresh Yeast
6500 g Water
PROCEDURE:
1
Mixing: Spiral mixer 4 minutes slow
+ 8 - 9 minutes fast
2
Dough temperature: 26° C
3
Resting time: 20 - 30 minutes
4
Work off: Scale dough on desired size and forming loafs. Set up on trays for proof.
5
Proofing an Baking as usual, like normal wheat bread.
Ingredients
Ingredients:
10000 g Flour Spelt Wholemeal
100 g Super Impression
200 g Salt
200 g Oil
250 g Fresh Yeast
6500 g Water
Directions
PROCEDURE:
1
Mixing: Spiral mixer 4 minutes slow
+ 8 - 9 minutes fast
2
Dough temperature: 26° C
3
Resting time: 20 - 30 minutes
4
Work off: Scale dough on desired size and forming loafs. Set up on trays for proof.
5
Proofing an Baking as usual, like normal wheat bread.
