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Ingredients
300g
IREKS RTU Spelt Sour
100g
IREKS Voltex
10kg
Meneba Plain Spelt Flour (Speltbloem)
180g
Salt
300g
AB Mauri Pinnacle Baker's Yeast
5.5l
Water
Method
Mixing time: 2 + 6 minutes
Dough temperature: 26° C
Bulk fermentation time: approx. 20 minutes
Scaling weight: 0.480 kg
Intermediate proof: none
Processing: round
Final proof: approx. 60 minutes
Baking temperature: 230° C, dropping, giving steam
Baking time: approx. 30 minutes
After the bulk fermentation time, scale the dough, mould round and allow to prove. After the final proof, bake, giving steam.
