Spelt Tin Bread


Working method

  • 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
  • Mould as tin bread and place in baking tins
  • Final proof: Approx. 70 minutes
  • Baking: Approx. 35-40 minutes at 240ºC
| Introduction: Vitason Spelt, a complete bread mix with salt for the manufacture of spelt bread. Also allows you to mix these delicious authentic sandwiches.