Recipes

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

  1. Spelt Poolish

  2. Ferment for 18 hours at 21°C.

  3. Final Dough

  4. Mix for 5 minutes on low speed.

  5. Place into oiled containers.

  6. Punch and fold 3 x 45 minutes.

  7. Scale to 55 g Boule or free form.

  8. Place upside down and final proof.

  9. Proof for 20 minutes.

  10. Bake at 230°C for 18 – 20 minutes. Do not dry out.

  • Yeast Bread
  • Bake for 18 - 20 minutes
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