Spelt Wholemeal Flour
The goodness of an ancient grain milled to contain all the constituents of the wheat grain.
|Ingredients||Weight (kg or L)||%|
|MAURI White Spelt Flour||4.100kg||90%|
|MAURI Wholemeal Spelt Flour||0.500kg||10%|
|MAURI Dried Yeast||0.004kg||0.1%|
|MAURI White Spelt Flour||8.284kg||90%|
|MAURI Wholemeal Spelt Flour||0.920kg||10%|
|MAURI Dried Yeast||0.028kg||0.3%|
|Total Dough Weight||32.6kg|
Step 1 Poolish
Mix Group 1 ingredients together to form a dough (2-3 minutes).
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).
Place into 4 oiled warwicks (5900g per tub).
Lift and fold 3 times every 45 minutes.
Divide into 9 @ 650 gm free form\rectangular pillows (3 per tray).
Lift each dough piece onto the tray\cloth without degassing.
Proof for 30 minutes.
Bake at 220-230°C for 25-28 minutes with steam.