Ingredients
Click 
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to Add/Remove item to your Shopping List- 0.3 kg 0 lbs 11 oz kg IREKS RTU Spelt Sour
- 0.1 kg 0 lbs 4 oz kg IREKS Voltex
- 10 kg 22 lbs 1 oz kg Meneba Plain Spelt Flour (Speltbloem)
- 0.18 kg 0 lbs 6 oz kg Salt
- 0.3 kg 0 lbs 11 oz kg AB Mauri Pinnacle Baker's Yeast
- 5.5 L 23.1 cups Water
IREKS Ready to Use Spelt Sour - Spelt Bread
Method
Mixing time: 2 + 6 minutes
Dough temperature: 26° C
Bulk fermentation time: approx. 20 minutes
Scaling weight: 0.480 kg
Intermediate proof: none
Processing: round
Final proof: approx. 60 minutes
Baking temperature: 230° C, dropping, giving steam
Baking time: approx. 30 minutes
After the bulk fermentation time, scale the dough, mould round and allow to prove. After the final proof, bake, giving steam.
