Spelt Poolish DY200

Wolf

Serving Size: 100 gr

This is a base recipe for a spelt poolish with a DY 200. Use this for any spelt mix or pure spelt sourdough bread.
You will need 20% of your total dough weight prepare as poolish – in other words, for a 1000 gr loaf you should use 200 gr. of this poolish. This recipe is calculate for 100 gr. – so you can adjust it up or down depending on your recipe.

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Spelt Poolish DY200

This is a base recipe for a spelt poolish with a DY 200. Use this for any spelt mix or pure spelt sourdough bread.
You will need 20% of your total dough weight prepare as poolish - in other words, for a 1000 gr loaf you should use 200 gr. of this poolish. This recipe is calculate for 100 gr. - so you can adjust it up or down depending on your recipe.

Preparation time at baking day: approx. 1/2 hours
Total Preparation Time required: approx. 12-16 hours

Ingredients

Poolish - Spelt

  • 50 gr Spelt Flour
  • 50 gr Water
  • 1 gr Yeast (Dry)

Method

Preparing Poolish

  • Mix flour, water and yeast by hand or mixer – then place immediately into refrigerator. Dough temperature should be between 28-30 °C.
    Mixing the dough at this high temperature and cooling it down in the fridge allows for ripening during the time it is in the refrigerator.

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