Spelt Toast Bread using SPELT & HONEY and VOLTEX | Baguettes using LIEVITO MADRE DUO and PASTE FOR TASTE SEEDS
Spelt toast bread and Baguettes — an IREKS recipe in 2 components. Uses Ireks Spelt & Honey Bread Mix 25 kg, IREKS Voltex Multipurpose Bread Improver 25 kg and Lievito Madre Due 10 kg.
- mixing time (spelt toast bread)
- 3 + 7 min
- dough temperature (spelt toast bread)
- 25–26 °C
- bulk fermentation time (spelt toast bread)
- none
- scaling weight (spelt toast bread)
- 0.580 kg
- intermediate proof (spelt toast bread)
- approx. 5 min
- final proof (spelt toast bread)
- 45–50 min
- baking temperature (spelt toast bread)
- 240 °C
- baking time (spelt toast bread)
- approx. 28 min
- mixing time (baguettes)
- 4 + 6 min
- dough temperature (baguettes)
- 26–27 °C
- bulk fermentation time (baguettes)
- 30 min
- scaling weight (baguettes)
- 0.350 kg
- intermediate proof (baguettes)
- 10 min
- final proof time (baguettes)
- 12–18 h
- final proof temperature (baguettes)
- 5 °C
- final proof relative humidity (baguettes)
- 80 %
- baking temperature (baguettes)
- 230 °C
- baking time (baguettes)
- 25–27 min
Ingredients
Spelt toast bread
| Ingredient | Quantity |
|---|---|
| Ireks Spelt & Honey Bread Mix 25 kg | 10.000 kg |
| IREKS Voltex Multipurpose Bread Improver 25 kg | 0.100 kg |
| Sugar | 0.300 kg |
| Butter/Margarine | 0.200 kg |
| Yeast | 0.500 kg |
| Water | 5.000 kg |
Baguettes
| Ingredient | Quantity |
|---|---|
| Wheat flour | 10.000 kg |
| Lievito Madre Due 10 kgLievito Madre DUO | 0.400 kg |
| Salt | 0.180 kg |
| Water, approx. | 7.000 kg |
| IREKS Paste for Taste Seeds 15 kgPASTE FOR TASTE SEEDS (0.200 kg per 1.000 kg basic dough) | 3.366 kg |
Method
- Spelt toast bread
Mix for 3 + 7 minutes to a dough temperature of 25–26 °C. No bulk fermentation.
- Spelt toast bread
Scale at 0.580 kg. Intermediate proof approx. 5 minutes.
- Spelt toast bread
Process using the 4-piece method.
- Spelt toast bread
Final proof 45–50 minutes, then bake at 240 °C for approx. 28 minutes.
- Baguettes
Mix for 4 + 6 minutes in a spiral mixer to a dough temperature of 26–27 °C. Bulk fermentation 30 minutes.
- Baguettes
After the bulk fermentation time, scale the dough pieces (0.350 kg), mould slightly round, process into baguettes and fold in cloths.
- Baguettes
Place in the refrigerator and store overnight (final proof 12–18 hours at 5 °C and 80 % relative air humidity).
- Baguettes
The next day, bring the dough up to room temperature for approx. 30 minutes, place on setters, cut and bake giving steam.
- Baguettes
Bake at 230 °C, giving steam, for 25–27 minutes. Open the damper 5 minutes before the end of the baking time.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.