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Orkiszowy Free - Spelt Bread Made with Spelt Flour and Rye Sourdough

Name: Orkiszowy Free - Spelt Bread Made with Spelt Flour and Rye Sourdough
Ingredients: 10.00 kg Zeelandia Spelt Bread Mix 25 kg; 2.50 kg Maltax; 64.00 kg Rye sourdough; 25.00 kg Spelt flour 1850; 25.00 kg Spelt flour 630; 10.00 kg Wheat flour type 550; 10.00 kg Sunflower seeds; 2.50 kg Yeast; 0.50 kg Salt; 60.00 kg Water

Orkiszowy Free - Spelt Bread Made with Spelt Flour and Rye Sourdough — a Zeelandia recipe. Uses Zeelandia Spelt Bread Mix 25 kg.

Orkiszowy Free - Spelt Bread Made with Spelt Flour and Rye Sourdough — Zeelandia recipe photo

mixing time (low speed): 7 min
mixing time (high speed): 3 min
dough temperature: 27-28 °C
resting time: 15 min
final proofing time: 60 min
baking temperature (start): 240 °C
baking temperature (end): 220 °C
baking time: 45 min

Ingredients

Ingredient	Quantity
Zeelandia Spelt Bread Mix 25 kgOrkiszowy Free 25 kg	10.00 kg
Maltax	2.50 kg
Rye sourdough	64.00 kg
Spelt flour 1850	25.00 kg
Spelt flour 630	25.00 kg
Wheat flour type 550	10.00 kg
Sunflower seeds	10.00 kg
Yeast	2.50 kg
Salt	0.50 kg
Water	60.00 kg

Method

Mix all ingredients for 7 minutes on low speed and 3 minutes on high speed. Dough temperature: 27-28°C.
Rest the dough for 15 minutes.
Scale the dough directly into tins: dough weight 2700 g for tins of 60/14 cm, or 580 g for small tins.
Level the surface of the dough and dust with flour.
Final proofing: about 60 minutes.
Bake at 240°C, falling to 220°C, for about 45 minutes, with steam in the oven.

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