WholegrainSpeltSourdough
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100% Wholegrain Spelt Sourdough
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Expected Yield (weight)1600Please change
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Hydration of Rye Sour (%)100Please change
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Surplus Rye Sour (%)10Please change
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Factor8.989
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Bakers %Weight (g)
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Straight Dough
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Wholegrain Spelt flour100899
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Water70629
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Rye Malt19
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Honey327
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Salt217.98
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Vegetable Oil217.98
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Yield1781,600
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Spelt Sour
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Wholegrain Spelt flour25247
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Water25247
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Mature Sour2.525
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Final Dough
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Wholegrain Spelt flour75674
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Water45404
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Rye Malt19
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Honey327
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Salt218
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Vegetable Oil218
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Spelt Sour50449
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Yield1781,600
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Sourferment for 16 hours at 28 deg C
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DoughProof 2 hours / rest 1 hour
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Bakehot with falling oven
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