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IREKS Ready to Use Spelt Sour - Spelt Bread

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  • Mixing time: 2 + 6 minutes

  • Dough temperature: 26° C

  • Bulk fermentation time: approx. 20 minutes

  • Scaling weight: 0.480 kg

  • Intermediate proof: none

  • Processing: round

  • Final proof: approx. 60 minutes

  • Baking temperature: 230° C, dropping, giving steam

  • Baking time: approx. 30 minutes

  • After the bulk fermentation time, scale the dough, mould round and allow to prove. After the final proof, bake, giving steam.

Delivery across
Ireland & Scotland