Schwaebische Seelen
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ABCDEFGHIJKLMNOPQRST
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Schwaebische Seelen
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Expected Yield1000Change as desired
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Factor5.50660793
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PercentWeight
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Preferment
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Wholegrain Spelt Flour30165.2
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Water24132.2
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Yeast (Instant)0.21.1
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Salt0.63.3
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Dough
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White Spelt Flour46253.3
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AP Flour / Strong White Flour (UK)24132.2
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Water56308.4
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Salt1.47.7
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Yeast0.21.1
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Preferment54297.4
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Yield181.61,000.0
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Processing instructions
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Dough temperature was about 22C all the time
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Mix Preferment, leave at room temperature for 2 hours and then refridgerate until used, best is overnight,
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Let Preferment come back to room temperature, mix with other ingredients and work dough gently. It is very slack.
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Let the dough rest for amout 2 hours, with 3 sets of stretch and fold during the first hour. Towards the end big bubbles should be forming.
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Make your work surface thoroughly wet and turn out the dough onto the wetness. Prepare some baking parchament for the rolls.
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Forming an oval with your wet hands scrape of a chunk of dough, then make a circle with your thumb and index finger, pull the dough through and put it onto the baking parchament.
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Let it rest for another 30 minutes,
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Sprinkle with Caraway seeds and coarse salt,
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Bake in a very hot oven with steam, ideally on a stone, mine needed 20 minutes at 230C
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