Spelt Baguette
Ingredients
- 10000 g - 100% Vitason Spelt
- 400 g - 4% Fresh Yeast
- 300 g - 3% QS Croustillant (Crispy)
- 4500 g - 45% Water approx.
Working method
- 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: Dough pieces approx. 275 grams and rounding up
- Dough proof: Approx. 10 minutes
- Mould as baguettes. Place the dough pieces on a with rice flour prepared inserter or baking sheets
- Final proof: Approx. 40-60 minutes
- Just before baking incise as desired
- Baking: Approx. 25 minutes at 225ºC with steam
