Ingredients
T55 or T65 flour: 9,8 kg
Terre d’Arômes Germ OFG: 0,2 kg
Yeast: 0,1 kg
Salt: 0,18 kg
Olive oil: 1 L
Water: 7 L
Preparation
Method with 2% dosage
Base temperature: 62°C.
Kneading:
- First speed: 5 minutes.
- Second speed:
- Oblique: 18-20 minutes.
- Spiral: 7-8 minutes, then 3-4 minutes while adding oil.
Dough temperature: 25-26°C.
First fermentation: 1 hour.
Preparation: weigh 2,5 kg of dough, fold, and roll out directly on a greased rimmed baking tray.
Intermediate proofing: 30 minutes.
Charging in the oven: spread with your fingertips (previously dipped in olive oil), then sprinkle with Herbes de Provence.
Baking: place into the oven for 20-25 minutes at 250°C (top heat)/240°C (bottom heat).
