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 500-600 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.
Take the bowls out of the fridge and wait for them to double in size at room temperature.
SHAPING Lay down and make 5 vent holes
BAKING* 280 °C for approx. 6-8 min. with closed valve
TIP: Attention must be paid to the stability of the spelt, which is very low, so do not carry out prolonged
kneading and it is advisable to follow pre-baking and baking processes.
*The recipe must be adapted to the technique and tools used.
