Recipe
Fermented dough
wheat flour 720
water
baker’s yeast
table salt
mix together
Kneading: spiral mixer
Mixing time: 3–5 minutes
Kneading time: only mixing
Dough temperature: 23–25°C
Proofing: 60–120 minutes at room temperature, then up to 48 hours in the refrigerator at 5°C
Bürli bread dough
light spelt flour
wheat flour 720
rye flour 1100
water/ice
baker’s yeast
fermented dough
mix together
table salt
add towards the end of the mixing time and knead the dough until a nice gluten structure is formed
Kneading: spiral mixer
Mixing time: 10–12 minutes
Kneading time: 8–10 minutes
Dough temperature: 23–25 °C
Proofing: 160–180 minutes, stretch and fold after approx. 90 minutes
Baking preparation
wheat flour 720
(for dusting the boards)
Production
Portioning the dough
After proofing at room temperature, weigh out 600 g pieces of dough and place them on floured boards.
Proofing and shaping
After proofing for approx. 75 minutes at room temperature, loosely fold one half of the portioned dough over the other half.
Processing
Carefully place the dough pieces on the loading device with the seam side down.
Baking
Deck oven
Baking temperature: approx. 245°C dropping
Baking time: approx. 50 minutes
Bake the dough pieces immediately after placing them in the oven with the vent closed and steam. After approx. 20 minutes, open the vent and bake the bread until crispy.
Winemaker's bread
Fried onion bread
Pure spelt savarin with bread gin
Evaluation