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Product Code81045
Weight (KG)12.5
Applications:Artisan BreadsSweet PastryMuffins
Specialty Flours, Specialty Flours

Spelt Wholemeal Flour

The goodness of an ancient grain milled to contain all the constituents of the wheat grain.

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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