Frank's
loaf
Wheat flour
80
%
Spelt flour
20
%
Frank
20
%
Water
75
%
Salt
2
%
This loaf features an 60% wheat and 40% spelt flour blend. It boasts a crisp, golden crust and a soft, open crumb. The spelt adds a subtle, nutty sweetness and tenderness, perfectly balancing the classic tangy depth of the long-fermented wheat.
Baker’s math, or baker’s percentages, is a method of writing recipes where the weight of the flour is always 100%, and all other ingredients are expressed as a percentage of that flour weight.
Taking it slow
Bulk fermentation
24
°C
4
h
Cold proofing
7
°C
20
h
Frank's
loaf
Wheat flour
80
%
Spelt flour
20
%
Frank
20
%
Water
75
%
Salt
2
%
This loaf features an 60% wheat and 40% spelt flour blend. It boasts a crisp, golden crust and a soft, open crumb. The spelt adds a subtle, nutty sweetness and tenderness, perfectly balancing the classic tangy depth of the long-fermented wheat.
Taking it slow
Bulk fermentation
24
°C
4
h
Cold proofing
7
°C
20
h
Baker’s math, or baker’s percentages, is a method of writing recipes where the weight of the flour is always 100%, and all other ingredients are expressed as a percentage of that flour weight.