Spelt Pistolets
Ingredients

Vitason Spelt » | 100% | 10000 g |
Fresh Yeast | 4% | 400 g |
QS Croustillant (Crispy) » | 3% | 300 g |
Water approx. | 45% | 4500 g |
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 |