KNEADING*
Place the flour mix, salt, compressed yeast and 60% water in the mixer and start
kneading at low speed until a coarse but strong and compact structure is obtained.
Incorporate the remaining water by increasing the speed, and finally trickle in the oil.
DOUGH TEMP 25 °C
RESTING TIME 15 min. at 3 °C, perform first fold, repeat after a further 30 min. Wait for the 70% mass to
develop at a controlled temperature.
SHAPING Divide into 250-260 g pieces and round up.
Place in white pizza trays.
PROOFING
Place the trays in the fridge (open) for 4-6 hours, close and leave at 3°C for 12-14 hours.
Leave for 1 hour at room temperature, spread inside the previously oiled pan with the lids
facing upwards and wait until doubled in size.
SHAPING Turn upside down and make 5 vent holes
BAKING* 280 °C for approx. 6-8 min. with closed valve
TIP: Pay attention to the stability of the spelt, which is very low, and therefore, do not overdo the kneading process.
*The recipe is to be adapted according to the technology and equipment used.
