Spelt Pistolets

Ingredients

Working method
Kneading	Mix all ingredients into a smooth and well developed dough in the first stand. Mix long, at slow speed, for a good water absorption and knead off shortly
Dough temperature	Approx. 26ºC
Scale	Approx. 1650 grams for 30 pieces
Dough proof	Approx. 10 mins
Dividing	Divide, round up, mould into long shape and place on baking sheets
Final proof	Approx. 40-60 minutes
Decorating	Just before baking incise each dough piece twice
Baking	Approx. 18 minutes at 225ºC with steam