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Dough method

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It has proven to be advantageous to process spelt doughs at slightly cooler temperatures than wheat doughs and to extend the dough resting times and intermediate proofing times. Just like wheat, spelt doughs are processed using the common cold dough methods to achieve optimum baking results. The use of stabilising improvers is recommended for long dough processes. During manual processing, the dough can be folded several times after half of the bulk fermentation time. This is also known as „lifting over“ the dough. The sides of the dough are folded in similarly to a single turn. This improves the stability of the gluten network and gives the dough more tension.

Process of "lifting over" the dough during manual processing

If dough pieces are processed using a dough sheeting system, a folding device can signi- ficantly increase the stability of the dough sheet by folding the dough at a 90° angle and overlapping the dough sheet.