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 |
Bakers %
100% |
Metric
700g |
Final Dough
Ingredients
White Spelt Flour
Yeast |
bakers %
100%
1% |
Metric
5000g
50g |
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.
