skip to main content
Generic Baking

Ingredients

Click Shopping List key to Add/Remove item to your Shopping List

Foldies using Spelt and Honey and Voltex

Email Recipe         Download Recipe         Print Recipe

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.

Delivery across
UK & Ireland