Spelt Sticks using SPELT & HONEY
Spelt Sticks using SPELT & HONEY — an IREKS recipe. Uses Ireks Spelt & Honey Bread Mix 25 kg.
- mixing time
- 3 + 3 min
- dough temperature
- 24 °C
- bulk fermentation time
- 10 min
- scaling weight
- 2.100 kg
- baking temperature
- 220 °C
- baking time
- 14-16 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Ireks Spelt & Honey Bread Mix 25 kg | 10.000 kg |
| Butter | 0.150 kg |
| Yeast | 0.300 kg |
| Water, approx. | 5.200 kg |
Method
Mix for 3 + 3 minutes in a spiral mixer to a dough temperature of approx. 24 °C.
Allow a bulk fermentation time of approx. 10 minutes.
Fold in 0.250 kg roll-in shortening per each kg of dough, giving three single turns.
After the third turn, scale the dough at 2.100 kg, mould slightly round and place in the refrigerator overnight.
The following day, divide into 30 pieces, shape into sticks and toss in the topping (cheese, pepper and salt, or cheese, caraway and salt).
Place the dough pieces on trays laid out with paper and allow to prove (final proof: overnight in the refrigerator).
Load at ¾ proof, giving steam, and bake.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.