Spelt Rolls using SPELT & HONEY
Spelt Rolls using SPELT & HONEY — an IREKS recipe, makes 15.7 kg dough. Uses Ireks Spelt & Honey Bread Mix 25 kg.
- mixing time
- 4 + 5 min
- dough temperature
- 26 °C
- bulk fermentation time
- 20 min
- scaling weight
- 1.8 kg per 30 pieces
- final proof time
- 60 min
- baking temperature (start)
- 230 °C
- baking temperature (later)
- 200 °C
- baking time
- 18 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Ireks Spelt & Honey Bread Mix 25 kg | 10 kg |
| Yeast | 0.2 kg |
| Water | 5.5 kg |
Method
Mix for 4 + 5 minutes in a spiral mixer to a dough temperature of 26 °C.
Bulk fermentation: approx. 20 minutes.
Scale at 1.800 kg per 30 pieces. No intermediate proof.
Process into rolls.
Final proof: approx. 60 minutes.
Bake at 230 °C, dropping to 200 °C, giving steam, for approx. 18 minutes.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.