Ingredients
Dough N°1:
Organic traditional flour: 10 kg
Solid Organic Perspective®: 1,5 kg
Salt: 0,2 kg
Water: 6,8 to 7 L
Soaking water: 0,5 L
Final dough:
Knead dough N°1: 19 kg
Organic Cornbread Premix: 3,8 kg
Organic sunflower seeds: 0,95 kg
Salt: 0,06 kg
Water (24°C): 1,9 L
Preparation
Method with 15% dosage
Base temperature: 66°C.
Kneading:
- First speed: 5 minutes (with flour and water), followed by autolysis for 45 minutes.
- Second speed:
- Oblique: 5-6 minutes with sourdough, add salt and bassinage water, then knead for another 5-6 minutes.
- Spiral: 2-3 minutes with sourdough, add salt and bassinage water, then knead for another 2-3 minutes.
- First speed: add the ingredients for the final dough and knead 3 minutes.
- Second speed: knead for 3-4 minutes.
Dough temperature: 25-26°C.
First fermentation: 30 minutes in dividing containers, then overnight at 4°C.
Back to room temperature: 45 to 60 minutes at 20-24°C.
Scaling: divide into 400 g dough pieces.
Intermediate proofing: 20-30 minutes.
Shaping: by hand, place on floured cloths with the seams facing up.
Final fermentation: 3h30 at 25°C with 75% humidity.
Baking: score, add steam and load into the oven for 20-22 minutes at 230°C (bottom heat) and 250°C (top heat). Let dry at the end of baking.
