SPELT BATONS

Jun 06, 2017

SPELT BATONS


SPELT BATONS
category
ingredients
quantity
farro mix
1000 g
water
600 g
baker's yeast
25 g

Knead all of the ingredients together at speed 1 for 7 minutes and then at speed 2 for 2 minutes or until the dough is even. Allow the dough to rest uncovered at room temperature for 30 minutes. Cut the dough and form balls of 450/500 g each and roll them. Leave to rise in a proofing cabinet at 30°C with 75% humidity for 60-90 minutes. Decorate the surface as desired, dusting with flour or ground buckwheat. Bake in a static oven at 180-200°C or in a fan-assisted oven at 165-185°C for around 50 minutes (last 15 minutes without steam).


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