Complete preparation for elaboration of spelt bread
|Catesmix Spelt||10 Kg|
|Fresh yeast||200 g.|
Suggestion of the elaboration process:
Knead until a fine elastic dough is obtained (Mass temperature about 24ºC). Divide and let stand for 15 minutes. Form the pieces. Ferment in chamber 30ºC 80% HR – . Steam cooking, oven temperature 210 -220ºC.