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Product Code82761
Weight (KG)12.5
Applications:Artisan BreadsRolls, buns & baguettes
Specialty Flours, Specialty Flours

Spelt White Flour

The wholesome goodness of an ancient grain, perfect for artisan baking.

Basic Recipe

IngredientsWeight (kg or L)%
Poolish
MAURI White Spelt Flour4.100kg90%
MAURI Wholemeal Spelt Flour0.500kg10%
Water 16°C4.600L100%
MAURI Dried Yeast0.004kg0.1%
Final dough
Poolish9.204kg100%
MAURI White Spelt Flour8.284kg90%
MAURI Wholemeal Spelt Flour0.920kg10%
Water 18°C4.694L51%
Salt 0.276kg3%
MAURI Dried Yeast0.028kg0.3%
Total Dough Weight 32.6kg
Yield 50

Method

Step 1 Poolish

Mix Group 1 ingredients together to form a dough (2-3 minutes).

Step 2

Place into oiled containers with lids and ferment for approximately 16 hours at 21°C (overnight).

Step 3 Final Dough

Combine Group 1 & Group 2 on first speed (5 minutes).
Mix for further 5 minutes on second speed or until clear (FDT 28°C).

Step 4

Place into 4 oiled warwicks (5900g per tub).
Lift and fold 3 times every 45 minutes.

Step 5

Divide into 9 @ 650 gm free form\rectangular pillows (3 per tray).
Lift each dough piece onto the tray\cloth without degassing.

Step 6

Proof for 30 minutes.

Step 7

Bake at 220-230°C for 25-28 minutes with steam.

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