Spelt Free - Bread with Spelt on Rye Sourdough and Silkgrain Grunkern 25%
Spelt Free - Bread with Spelt on Rye Sourdough and Silkgrain Grunkern 25% — a Zeelandia recipe. Uses Zeelandia Spelt Bread Mix 25 kg.
- mixing time (low speed)
- 8 min
- mixing time (high speed)
- 2 min
- dough temperature
- 29-30 °C
- pre-fermentation time
- 20-30 min
- proofing time (final)
- 40 min
- baking temperature (start)
- 240 °C
- baking temperature (end)
- 220 °C
- steam release time
- 5 min
- baking time
- 55 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Zeelandia Spelt Bread Mix 25 kgOrkiszowy Free 25kg (spelt bread mix) | 10 kg |
| Rye flour type 720 | 30 kg |
| Wheat flour type 750 | 20 kg |
| Rye sourdough | 80 kg |
| Salt | 0.5 kg |
| Water | 55 kg |
Method
Sourdough yield: TA 160.
Mix all ingredients for 8 minutes on low speed and 2 minutes on high speed. Dough temperature: 29-30°C.
Pre-fermentation: 20-30 minutes.
Divide the dough into pieces of 3.3 kg and place them directly into the tins.
Final proofing: about 40 minutes.
Dust the dough pieces with rye flour before baking.
Bake at 240°C, falling to 220°C, with steam in the oven chamber; release the steam after 5 minutes. Baking time: about 55 minutes.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.