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All bakers will have their favourite combinations of flours to make their own special recipes.

Here's a few of ours you might like to try.

White Spelt Loaf

A well flavoured loaf made from flour milled from the ancient Spelt grain and using a biga.  

    Biga

Ingredients

White Spelt Flour
Water @ (FDT 20°C)
Yeast
Total

Bakers %

100%
53%
0.5%

Metric

700g
385g
3.5g
1088.5g


 

 

Final Dough  

Ingredients

White Spelt Flour
Biga
Salt

Yeast
Water
Total

bakers %

100%
20%
2%

1%
61%

Metric

5000g
1000g
100g

50g
3250ml
9400g

 

preparation method

1. Spelt Biga is produced by mixing flour, water and yeast. Mix for 2 minutes on slow speed. Cover and allow to rest at 25°C for 12-16 hours. Do not over mix.

2. Mix final dough. In spiral mixer:  4 minutes on 1st speed. Desired dough temperature: 25°C-27°C.

3. Bulk fermentation for 3 hours, with a gentle book fold after every 30 minutes.

4. Scale into 500/900g pieces for large or small tins.

5. Pre-shape into rounds and relax for 10 minutes, covered.

6. Shape into tins or baskets and final proof of 60-120 minutes covered, ambient. Take care not to over proof.

7. Set oven at 230°C. Pre-steam and give additional steam of 2-3 seconds. Bake for approximately 40 minutes. 

White Spelt Loaf
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