Sponge and dough with a slow fermentation for a better spelt loaf
I find that a slow fermentation is the key to a good spelt bread.
First stage - Sponge
White Spelt 100
Finished dough temp 21oc
Develop to a full dough.
Stand in bulk for 12 hours then place into the fridge running at plus 5oc or there abouts for 24 hours.
White Spelt 100
malt extract 0.5
sponge (above) 50
Finished dough temp 25oc
Place all the ingredients into the mixer with exception to the sponge and develop until just starting to become clear, then add the sponge and continue to develop until silky.
Place into your proving box, covered to avoid skinning and stand at an ambient temperature for one hour.
Tip out the dough onto your work surface dusted lightly with flour. Press out the dough slightly and then fold the dough into three by gently stretching it from the bottom to the middle and then from the top to the middle, place back into the covered box. Stand in bulk for a further 30 mins.
Take out of the box and scale off into you required weights. Hand up, put to one side covered for 20mins to recover then proceed to mould into your final shape.
Final proof will only be about 30 mins depending on you ambient temperature, but the product prefers to be slightly under proved and will perform better if taken earlier rather than later.
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