Ingredients
Dough N°1 :
Einkorn flour: 6,67 kg
Yeast: 0,2 kg
Water (30°C): 6,4 L
Mix with the paddle attachment for 3 min
Let it ferment at room temperature for 20h
Dough N°2 :
Einkorn flour: 3,33 kg
Phil Levain Organic Spelt: 0,1 kg
Water (30°C): 3,1 L
Mix with the paddle attachment for 3 min
Let it ferment at room temperature for 20h
Preparation
Method with 8% dosage
Kneading (using a mixer):
- Mix dough N°1 and dough N°2, then add 0,7 kg of Phil Levain Organic Spelt and 0,048 kg of salt.
- First speed: 1 minute.
- Second speed: 2-3 minutes.
Dough temperature: 25-26°C.
Shaping: using a dough scraper, place the dough into the greased pans (soft white bread type).
Final fermentation: 20-30 minutes at 25°C.
Charging the oven: using a wet dough cutter, slash the loaf down the center, add steam and load into the oven.
Baking: 30 minutes at 250°C, then dry for 20 minutes at 230°C with the oven door slightly open.
