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Orkiszowy Free - Bread with Spelt

Name: Orkiszowy Free - Bread with Spelt
Ingredients: 10 kg Zeelandia Spelt Bread Mix 25 kg; 55 kg Rye flour type 720; 50 kg Rye sourdough; 15 kg Wheat flour type 850; 2.5 kg Yeast; 0.5 kg Salt; 69 kg Water

Orkiszowy Free - Bread with Spelt — a Zeelandia recipe. Uses Zeelandia Spelt Bread Mix 25 kg.

Orkiszowy Free - Bread with Spelt — Zeelandia recipe photo

mixing time (slow speed): 8 min
mixing time (fast speed): 2 min
dough temperature: 28-30 °C
pre-fermentation time: 20 min
proofing time (final): about 40 min
baking temperature (start): 240 °C
baking temperature (reduced to): 220 °C
baking time: about 45 min

Ingredients

Ingredient	Quantity
Zeelandia Spelt Bread Mix 25 kgOrkiszowy Free 25 kg	10 kg
Rye flour type 720	55 kg
Rye sourdough	50 kg
Wheat flour type 850	15 kg
Yeast	2.5 kg
Salt	0.5 kg
Water	69 kg

Method

Mix on slow speed for 8 minutes, then on fast speed for 2 minutes. Dough temperature: 28-30°C.
Pre-fermentation: 20 minutes.
Divide the dough into pieces of 2.80 kg, place in tins, level the surface and dust with rye flour.
Final proofing: about 40 minutes.
Bake at 240°C falling to 220°C for about 45 minutes with steam in the oven; release the steam after 5 minutes.

Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.