Light And Dark Twists - Miele DGC 6000 XL Cookbook

Ingredients
Preliminary dough:
160 g strong white fl our
160 ml lukewarm water
10 g fresh yeast
2 light twists:
665 g spelt fl our
300 ml water
20 g fresh yeast
10 g salt
2 dark twists:
665 g wholemeal spelt fl our
350 ml water
20 g fresh yeast
10 g salt
Flour for dusting
130 Baking

Light and dark twists

Makes 2 loaves
1
Dissolve the yeast in 100 ml
water, mix with 100 g fl our,
cover and leave to prove for 24
hours at room temperature.
2
Add the rest of the
ingredients for the
preliminary dough and mix to a
pliable dough. Cover and leave
to prove for 60 minutes at room
temperature.
3
Light twist: Knead all the
ingredients together with
the preliminary dough and leave
to prove uncovered in the bowl
in the oven for 90 minutes using
the special "Prove dough"
programme, or with
Combination mode/Fan plus at
30°C, 100% moisture.
4
Dark twist: Knead all the
ingredients together with
the preliminary dough and leave
to prove uncovered in the bowl
in the oven for 90 minutes
using the special "Prove dough"
programme, or with
Combination mode/Fan plus at
30°C, 100% moisture.
5
Carefully place the dough on
a well-fl oured work surface
and shape into two long rolls,
taking care not to handle the
dough too much. Twist each roll
into a corkscrew, place them
side by side on the universal
tray and bake (see below for
settings).
Settings: Step 5
Function: Combination mode/
Conventional heat
Step 1
Temperature: 30°C
Moisture: 100%
Duration: 20 minutes
Step 2
Temperature: 125°C
Moisture: 100%
Duration: 5 minutes
Step 3
Temperature: 200°C
Moisture: 0%
Duration: 25-30 minutes
Shelf level: 1