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Spelt Tin Bread
Ingredients
| 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 |
