Ingredients
Click 
to Add/Remove item to your Shopping List
to Add/Remove item to your Shopping List
-
10 kg 22 lbs 1 oz kg
-
0.1 kg 0 lbs 4 oz kg
-
0.5 kg 1 lbs 2 oz kg
-
0.5 L 2.1 cups Olympic Vegetable Oil 2x10l Poly
-
0.1 kg 0 lbs 4 oz kg PELL™ Command Baking Powder
-
0.5 kg 1 lbs 2 oz kg
-
4.7 L 19.74 cups
Foldies using Spelt and Honey and Voltex
Method
-
Mixing time: 3 + 9 minutes
-
Dough temperature: 24° C – 26° C
-
Bulk fermentation time: 10 minutes
-
Scaling weight: 0.075 kg
-
Intermediate proof: none
-
Processing: rectangle
-
Final proof: 30 – 40 minutes
-
Baking temperature: 280° C, giving steam
-
Baking time: 3 minutes
-
After the bulk fermentation time, roll out the dough to a thickness of 2.8 mm, prick it and cut rectangles of 18 cm x 7 cm. Put directly on setters, fold down and allow to prove. After the final proof, bake, giving steam.
