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Aroma Spelt Baguettes with Boiled Grain and Poolish

Ingredients boiled grain

Spelt semolina 0.500 kg
Water (boiling) 1.500 l
Total weight 2.000 kg

Processing

Instructions for use: Stir the spelt semolina into the boiling water and heat to approx. 92 °C, stirring constantly.

Ingredients aroma poolish

Spelt flour type 630 0.500 kg
Spelt semolina 0.500 kg
IREKS-DINKEL-KARAMELLMALZ 0.200 kg
Yeast 0.020 kg
Water 1.000 l
Total weight 2.220 kg

Processing

Mixing time: approx. 6 minutes slow
Dough temperature: 22 – 24° C
Bulk fermentation time: 4 hours in the room, further storage in the refrigerator

Ingredients dough

Boiled grain 2.000 kg
Aroma poolish 2.220 kg
Spelt flour type 630 8.500 kg
IREKS-DINKELBACK 0.400 kg
Potato flakes 0.300 kg
Salt 0.220 kg
Yeast 0.200 kg
Water, approx. 4.200 l
Total weight 18.040 kg

Processing

Mixing time: 6 + 4 minutes, spiral mixer
Dough temperature: approx. 25° C
Bulk fermentation time: approx. 30 minutes
Scaling weight: 0.400 kg
Intermediate proof: approx. 10 minutes
Processing: pointed baguettes
Final proof: overnight at approx. 5 °C
Baking temperature: 240 °C, dropping to 220 °C, giving steam
Baking time: approx. 27 minutes

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