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.

SHARE

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

YOUR BAKING BETTER NEWS

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

Ultimate Chocolate Layered Cake Recipe

World Chocolate Day is fast approaching (July 7th) and we have a new recipe that would make even Willy Wonka excited! INGREDIENTS CHOCOLATE MUD CAKE […]

26.June.2020

Bagel Recipe

Another of our highly requested recipes was bagels! Check it out here: INGREDIENTS BAGEL METHOD STEP 01 Combine 0.340kg water, flour, sugar, salt, vegetable oil, […]

27.May.2020

Cinnamon Scroll with a Twist Recipe

Another of our highly requested recipes was this cinnamon scroll with a twist! Any guess to what the twist is? INGREDIENTS CINNAMON SCROLL WITH A […]

27.May.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

Home Baking ‘Hacks’

Sharing the kitchen secrets of Australian bakers! With Australians spending more time in their kitchens, professional and home bakers have been exploring their love for […]

20.May.2020

Chocolate éclair Recipe

Spoil mum this Mother’s Day with her favourite dessert, the chocolate éclair! INGREDIENTS CUSTARD CREAM METHOD STEP 01 Add water and RAP or Creamy Instant […]

30.April.2020

The ‘Autolyse method’: a different way to bake

With Australians spending more time at home than usual right now, many are finding sanctuary in the kitchen. This includes thousands of professional and home […]

28.April.2020

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