Ingredients
T55 or T65 organic flour: 9,2 kg
Terre d’Arômes Organic Campasine®: 0,8 kg
Yeast: 0,08 kg
Salt: 0,18 kg
Water: 6,8 to 7,4 L
Phil Organic Campasine® Dusting: QS
Preparation
Method with 8% dosage
Base temperature: 64°C.
Kneading:
- First speed: 5 minutes, followed by autolysis for 30 minutes.
- Second speed:
- Oblique: add yeast and knead for 6 minutes. Add salt and knead for another 6 minutes.
- Spiral: add yeast and knead for 3 minutes. Add salt and knead for another 3 minutes.
Dough temperature: 25-26°C, turn out using Phil Organic Campasine® Dusting.
First fermentation: 1h30 at room temperature.
Scaling: divide into 800 g dough balls.
Shaping: make a hole in the center of the dough pieces and rotate it to form a crown, place seam-side up in floured bannetons/proofing baskets with Phil Organic Campasine® Dusting.
Final fermentation: 1h-1h15 at 25°C.
Charging the oven: turn the proofing baskets onto the oven deck without scoring, turn on the steam and load into the oven.
Baking: 40-45 minutes at 250°C (top heat) and 230°C (bottom heat).
