Ingredients
T150 flour: 9,5 kg
Terre d’Arômes Blé Complet CRC®: 0,3 kg
Wheat gluten: 0,2 kg
Plant-based margarine: 1 kg
Sugar: 1 kg
Yeast: 0,3 kg
Salt: 0,18 kg
Water: 6,5 L
Preparation
Method with 3% dosage
Base temperature: 58°C.
Kneading:
- First speed: 5 minutes.
- Second speed:
- Oblique: 14-16 minutes.
- Spiral: 7-8 minutes.
Dough temperature: 25-26°C.
First fermentation: 20-30 minutes.
Scaling: divide into 500 g or 750 g dough pieces (depending on the size of molds).
Intermediate proofing: 10 minutes.
Shaping: by hand or using a machine, then place in greased molds (for soft white bread).
Final fermentation: 1h15-1h30 at 30°C with 75% humidity.
Baking: bake for 28 to 40 minutes at 240°C with plenty of steam (depending on the size of the breads).
