Ingredients
T55 or T65 flour: 10 kg
Phil Levain Rye CRC®: 1 kg
Yeast: 0,06 kg
Salt: 0,18 kg
Water: 6 to 6,6 L
Preparation
Method with 10% dosage
Base temperature: 60 to 62°C.
Kneading:
- First speed: 5 minutes.
- Second speed:
- Oblique: 6 minutes, add salt, then knead for another 6 minutes.
- Spiral: 3 minutes, add salt, then knead for another 3 minutes.
Dough temperature: 25-26°C.
First fermentation: let rise for 30 minutes in 6,6 kg or 10 kg dividing containers, then leave overnight at 4°C.
Back to room temperature: 30 to 45 minutes at 25°C.
Scaling: divide into 330 g or 500 g dough pieces.
Intermediate proofing: 20 minutes.
Shaping: by hand or using a machine.
Final fermentation: 1h15-1h30 at 25°C.
Charging the oven: lightly flour the top, score the bread, then add steam and load in the oven.
Baking: 20 to 35 minutes at 260°C (top heat) and 240°C (bottom heat) depending on the size of the breads.
