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 |