Ingredients
T55 or T65 flour: 9,8 kg
Terre d’Arômes Toasted Germ: 0,2 kg
Yeast: 0,1 kg
Salt: 0,18 kg
Water: 6,8 L
5 seeds mix: 2 kg
Soaking water: 1,5 L
Preparation
Method with 2% dosage
Preparation of the cereals: soak for at least 1 hour before incorporating (mix of 5 seeds + soaking water).
Base temperature: 60°C.
Kneading:
- First speed: 5 minutes.
- Second speed:
- Oblique: 6 minutes, add salt and knead again for 6 minutes. Add the cereal preparation and knead for about 6-7 minutes.
- Spiral: 3 minutes, add salt and knead again for 3 minutes. Add the cereal preparation and knead for about 4-5 minutes.
Dough Temperature: 25-26°C.
First fermentation: 60 minutes.
Scaling: divide into 330 g or 400 g dough pieces.
Intermediate proofing: for 20 minutes.
Shaping: shape by hand or using a machine into bâtard, boule or pavé.
Final fermentation: 1h15-1h30 at 25°C with 75% humidity.
Baking: bake for about 20-30 minutes at 240°C (top heat)/230°C (bottom heat) depending on the size of breads.
