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Spelt Tin Bread


Vitason Spelt » 100% 10000 g
Fresh Yeast 2,5% 250 g
Water approx. 46% 4600 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough. Mix long, ad slow speed, for a good water absorption and knead off shortly
Dough temperature Approx. 27ºC
Scale Dough pieces approx. 910 grams and rounding up
Dough proof Approx. 40 minutes
Moulding Mould as tin bread and place in baking tins
Final proof Approx. 70 minutes
Baking Approx. 35-40 minutes at 240ºC
BRC Halal Kosher RSPO Skal

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