Group 1
Ingredient
KG
%
Bakels Spelt Bread Mix
15.000
100.00
Bakels Instant Active Dried Yeast
0.187
1.25
Water (Variable)
8.700
58.00
Total Weight: 23.887
1. Thoroughly develop the dough for 8-10 minutes using a spiral mixer.
2. Finished dough temperature 28°-30°C.
3. Floor time 10-15 minutes.
4. Divide and rest for 10 minutes.
5. Mould and place in tins and trays.
6. Final proof approximately 45 minutes.
7. Bake at 220°C.
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