ROUND SPELT LOAF

Jun 06, 2017

ROUND SPELT LOAF


ROUND SPELT LOAF
category
ingredients
quantity
farro mix
1000 g
water
600 g
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. Divide the dough and form round loaves. Rest for another 20 minutes, then shape 500 g round loaves or batons. Leave to rise in a proofing cabinet at 30°C with 75% humidity for 45 minutes, then bake at 200°C for 50 minutes with initial steam.


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