Spelt and Sprouted Rye Twist

Mixing Time	7 minutes slow, then 5 minutes fast. Add salt and sprouted rye after 3 minutes.
Dough Temperature	26°C
Bulk Fermentation	30 minutes
Scale	550g and round slightly.
Intermediate Proof	30 minutes
Make-Up	Long batard, roll the middle and twist.
Final Fermentation	60 minutes at 34°C, 82% R.H.
Decoration before baking	Dust with flour, opposite slash
Baking Time	Oven temperature 230°C, decreasing to 220°C, with 3 second steam. Bake for 30-35 minutes.

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