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There is an unprecedented demand for home baking flour across the UK and our team are working hard during this challenging time to mill and pack more flour.
We are sorry to cause any inconvenience and thank you for your support.
3rd April 2020
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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