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Spelt Pistolets


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
BRC Halal Kosher RSPO Skal

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