Artisan Spelt Bread
Ingredients
| Weight/ Volume |
Ingredients | |
|---|---|---|
| SPELT POOLISH | ||
| 4,100 g | Laucke Spelt Flour | |
| 500 g | Laucke Spelt Wholemeal Flour | |
| 4,600 g | Water at 16°C | |
| 4 g | Yeast, Dry | |
| FINAL DOUGH | ||
| 8,284 g | Laucke Spelt Flour | |
| 920 g | Laucke Spelt Wholemeal Flour | |
| 4,730 g | Water at 16°C | |
| 276 g | Salt | |
| 30 g | Yeast, dry | |
| 9,000 g | Spelt Poolish | |
| 275 g | Spelt Grains (softened – 2 hour soak in hot water) | |
Method
Spelt Poolish
Ferment for 18 hours at 21°C.
Final Dough
Mix for 5 minutes on low speed.
Place into oiled containers.
Punch and fold 3 x 45 minutes.
Scale to 55 g Boule or free form.
Place upside down and final proof.
Proof for 20 minutes.
Bake at 230°C for 18 – 20 minutes. Do not dry out.
