Ingredients
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10 kg 22 lbs 1 oz kg
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0.3 L 1.26 cups Olympic Vegetable Oil 2x10l Poly
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0.3 kg 0 lbs 11 oz kg
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0.45 kg 0 lbs 16 oz kg PELL™ Gemini Baking Powder
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8 L 33.6 cups
Soda Bread using Spelt and Honey
Method
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Mixing time: Mix the dry ingredients together for about one minute. Add the water and vegetable oil and mix for about 30 – 40 seconds on first speed until the complete mixture is wet. Do not over mix!
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Dough temperature: 26° C – 28° C
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Bulk fermentation time: none
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Scaling weight: 0.600 kg
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Intermediate proof: none
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Processing: tin bread
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Final proof: none
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Baking temperature: 230° C, dropping to 210° C
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Baking time: 30 minutes
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After the mixing time, put the dough onto a table dusted with flour. Scale the dough, mould round and place in round or square baking tins. Using a steel scraper, cut a cross shape (X) into the dough with a depth of about 10 mm.
