Aroma Spelt Baguettes with Hot Soaked Grain and Poolish: The IREKS Compendium of Baking Technology
Recipes | Instructions for use: Stir the spelt semolina into the boiling water and heat to approx. 92 °C, stirring constantly.
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Ingredients
- 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
- 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
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