Spelt Poolish

Bakers % Ingredients Weight
 25  Bread Flour   .348
 75  Whole spelt flour  1.045
 100  Water  1.394
 .20  Salt  .003
 .10  Yeast (dry instant)  .001
 200.30  Total  2.792 

Mix all ingredients until well incorporated with D.D.T. of 70o F. Allow to ferment 12 hours at room temperature (65 - 70o F) 

 

Liquid Levain

Bakers %   Ingredients   Weight (kg)
 100  Bread Flour   .349
 100  Water  .349
 40  Liquid Starter  .140
 240  Total  .838

Mix all ingredients until well incorporated with D.D.T. of 70o F. Allow to ferment 12 hours at room temperature (65 - 70o F)

 

Whole Wheat Sponge  

Bakers %   Ingredients  Weight
 100   Whole wheat flour  .619
 80  Water  .495
 .20  Salt  .001
 .10  Yeast (dry instant)  .001
 80.30  Total  1.117

Mix all ingredients until well incorporated with D.D.T. of 70o F. Allow to ferment 12 hours at room temperature (65 - 70o F)

 

Final Dough

Bakers %   Ingredients   Weight (kg) 
 100  Bread Flour  2.792
 59  Water 1  1.647
 .60  Yeast (dry instant)  .017
 3.60  Salt  .101
 100  Spelt poolish  2.792
 40  Whole wheat sponge  1.117
 30  Liquid levain  .838
 25  Water 2  .698
 358.20  Total  10.000 

 

Formulation courtesy of San Francisco Baking Institute