Ingredients
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0.3 kg 0 lbs 11 oz kg IREKS RTU Spelt Sour
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0.1 kg 0 lbs 4 oz kg IREKS Voltex
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10 kg 22 lbs 1 oz kg Meneba Plain Spelt Flour (Speltbloem)
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0.18 kg 0 lbs 6 oz kg Salt
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0.3 kg 0 lbs 11 oz kg AB Mauri Pinnacle Baker's Yeast
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5.5 L 23.1 cups Water
IREKS Ready to Use Spelt Sour - Spelt Bread
Method
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Mixing time: 2 + 6 minutes
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Dough temperature: 26° C
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Bulk fermentation time: approx. 20 minutes
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Scaling weight: 0.480 kg
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Intermediate proof: none
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Processing: round
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Final proof: approx. 60 minutes
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Baking temperature: 230° C, dropping, giving steam
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Baking time: approx. 30 minutes
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After the bulk fermentation time, scale the dough, mould round and allow to prove. After the final proof, bake, giving steam.
