Spelt Free - Spelt Bread without Yeast
Spelt Free - Spelt Bread without Yeast — a Zeelandia recipe. Uses Zeelandia Spelt Bread Mix 25 kg.
- mixing time (low speed)
- 8 min
- mixing time (high speed)
- 2 min
- dough temperature
- 28-30 °C
- initial fermentation time
- 10 min
- dough piece weight
- 3 kg
- final proofing time
- about 50 min
- baking temperature (start)
- 250 °C
- baking temperature (end)
- 220 °C
- steam release time
- 5 min
- baking time
- about 50 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Zeelandia Spelt Bread Mix 25 kgOrkiszowy Free 25 kg | 10 kg |
| Natural sourdough | 82.5 kg |
| Rye flour type 720 | 30 kg |
| Wheat flour type 850 | 20 kg |
| Salt | 0.5 kg |
| Water | 55 kg |
Method
Mix on low speed for 8 minutes, then on high speed for 2 minutes. Dough temperature: 28-30°C.
Initial fermentation: 10 minutes.
Divide the dough into 3 kg pieces, place them in tins and level the surface.
Final proofing: about 50 minutes.
Before baking, dust the dough pieces with rye flour.
Bake at 250°C falling to 220°C, with steam in the oven chamber; release the steam after 5 minutes. Baking time: about 50 minutes.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.