fbpx
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.

Let’s bake better together. Call us on 1800 649 494

YOUR BAKING BETTER NEWS

Baking trends_landing page

What's Baking Hot For 2022

MAURI always has an eye on the future… And keeping on that trend, we’ve analysed the developments in the baking world and compiled some thoughts […]

16.February.2022

TASTE THE WORLD: Exploring the increasingly-international flavours of hot cross buns.

Hot cross buns have come a long way since 1361 when Father Thomas Rocliffe first stamped his humble fruit and spice cakes with the sign [...]
25.February.2021

The use of Dough Retarders

The use of dough retarders in the Australian baking industry has flourished in recent years, to the extent that most bakers will have had some […]

6.October.2020

International Coffee Day 29 August 2020

Next week (29th August) is the day you have been waiting for. The day you can relish in your morning ritual and soak up the […]

20.August.2020

Pasta Challenge Tips & Recipe

Following the amazing response to our Victorian team’s Pasta Challenge, we call our MAURI followers to join in! To give you a kick-start, here are […]

18.August.2020
Customer Bite Landing Page Image

Q&A with Ryan Khun of Country Cob Bakery, winner of Australia's Best Pie 2 years running

We recently spoke with one of our brand ambassadors, Ryan Khun of Country Cob Bakery in Kyneton, Victoria in the lead up to Australia’s Best […]

12.August.2020

National Lamington Day

The National Day for one of Australia’s icons, the Lamington, is coming up on 21st July. A staple treat lining the bakery cabinet of bakeries […]

9.July.2020

The importance of baking conditions on bread

A well-controlled oven has an important influence upon the overall quality of a loaf of bread. Oven conditions require the heat transfer mechanisms of convection, […]

26.May.2020

Stay up-to-date with our FREE 'Baking Better' eNewsletter