Ingredients
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to Add/Remove item to your Shopping List- 10 kg 22 lbs 1 oz kg IREKS Spelt & Honey
- 0.1 kg 0 lbs 4 oz kg IREKS Voltex
- 0.5 kg 1 lbs 2 oz kg Sugar Tate & Lyle Gran (Cane)
- 0.5 L 2.1 cups Olympic Vegetable Oil
- 0.1 kg 0 lbs 4 oz kg Baking powder
- 0.5 kg 1 lbs 2 oz kg AB Mauri Pinnacle Baker's Yeast
- 4.7 L 19.74 cups Water
Foldies using Spelt and Honey and Voltex
Method
Mixing time: 3 + 9 minutes
Dough temperature: 24° C – 26° C
Bulk fermentation time: 10 minutes
Scaling weight: 0.075 kg
Intermediate proof: none
Processing: rectangle
Final proof: 30 – 40 minutes
Baking temperature: 280° C, giving steam
Baking time: 3 minutes
After the bulk fermentation time, roll out the dough to a thickness of 2.8 mm, prick it and cut rectangles of 18 cm x 7 cm. Put directly on setters, fold down and allow to prove. After the final proof, bake, giving steam.
