Ingredients
T55 or T65 flour: 9,7 kg
Terre d’Arômes Intense Flavor Full-bodied Wheat: 0,3 kg
Sugar: 0,4 kg
Rapeseed oil: 0,4 kg
Yeast: 0,3 kg
Salt: 0,18 kg
Water: 6 L
Preparation
Method with 3% dosage
Base temperature: 54-56°C.
Kneading:
- First speed: 5 minutes.
- Second speed:
- Oblique: 18-20 minutes.
- Spiral: 10 minutes.
Dough temperature: 25-26°C.
First fermentation: 10 minutes.
Scaling: divide into 500 g to 1 kg dough pieces, depending on the size of the moldes.
Intermediate proofing: 10 minutes.
Shaping: run through the machine, degas well, then place into greased molds.
Final fermentation: 1h30-2h at 32°C with 80% humidity.
Baking: turn on the steam and bake for 35 to 50 minutes at 180°C (deck oven) or 150°C (ventilated oven).
