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Spelt Natur - Rolls
Prep Time : 00h 10
Cooking Time : 00h 18
16 Rolls
Preparation Time: 10 minutes
Proofing and Resting Time: 65 minutes
Baking Time: 18 minutes
Outcome: 16 Rolls
Tools needed: Mixer including bowl, Kitchen scale, baking tray and 3 ice cubes
Ingredients
- 500 g Spelt Natur
- 5 g Instant yeast
- 295 ml Water, approx.
Method
- Mix all Ingredients with a spiral mixer for 7 minutes slow and 3 minutes fast. We recommend using cold water to keep the dough temperature at max. 27°C.
- Once all Ingredients mixed, start bulk fermentation for 10 minutes.
- Then scale the dough into 50 g pieces. Cover the dough pieces and start the intermediate proof for 10 minutes.
- Mould the dough in your preferred shape, we recommend round and place onto a greased baking tray.
- Allow the dough to final proof for 40-50 minutes, we recommend covering the baking tray with a plastic or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it is ready to bake.
- Score the tops of the dough pieces to stop the crust cracking. We recommend one long score along the middle.
- The oven should have a temperature of 190°C, put the rolls in and decrease to 160°C after 5 minutes. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
- Bake the rolls for 18 - 20 minutes.