Ingredients
Gruau flour: 10 kg
Sugar: 0,4 kg
Liquid Perspective CRC®: 1,5 kg
Rapeseed oil: 0,4 kg
Salt: 0,18 kg
Water: 5,2 to 5,5 L
Preparation
Method with 15% dosage
Base temperature: 56-58°C.
Kneading:
- First speed: 5 minutes.
- Second speed:
- Spiral: 8 minutes.
Dough temperature: 25-27°C.
First fermentation: 30 minutes at 26°C.
Scaling: divide into 500 g or 800 g dough balls.
Intermediate proofing: 30 minutes at 26°C.
Shaping: by hand or using a machine, then place in greased molds.
Final fermentation: 4h30-5h at 32°C with 80% humidity.
Charging the oven: load into the oven and add steam.
Baking: bake for 30-35 minutes at 150°C (ventilated oven) and 180°C (deck oven) depending on the size of breads.
