Ingredients
T85 rye flour: 5 kg
T170 rye flour: 5 kg
Phil Levain Rye CRC®: 1,2 kg
Prefermented dough: 4 kg
Salt: 0,18 kg
Water: 9,6 to 9,8 L
Preparation
Method with 12% dosage
Base temperature: 125°C.
Kneading:
- First speed: 3 minutes, then 3 minutes with the prefermented dough.
- Second speed:
- Oblique: 2 minutes.
- Spiral: 1 minute.
Dough temperature: 35-40°C.
First fermentation: 60 minutes.
Scaling: divide into 500 g to 1,5 kg dough pieces.
Shaping: re-roll and place seam-side up in floured bannetons/proofing baskets.
Final fermentation: 30-50 minutes at 25°C with 75% humidity.
Baking: place in the oven at 250°C, then bake at 220°C for 45 to 90 minutes depending on the size of the pieces. Dry the breads at the end of the bake.
