Ingredients
T55 or T65 flour: 9,5 kg
Terre d’Arômes Buckwheat: 0,5 kg
Yeast: 0,1 kg
Salt: 0,18 kg
Water: 6,6 to 7,2 L
Preparation
Method with 5% dosage
Base temperature: 60-62°C.
Kneading:
- First speed: 5 minutes, followed by autolysis for 30 minutes.
- Second speed:
- Oblique: 6 minutes, add the salt and knead for 6 minutes.
- Spiral: 3 minutes, add the salt and knead for 3 minutes.
Dough temperature: 25-26°C.
First fermentation: 60 minutes.
Scaling: divide into 500 g dough balls.
Intermediate proofing: 20 minutes.
Shaping: by hand; using a rolling pin, form tabatières, then place them upside down on floured cloths.
Final fermentation: 1h-1h15 at 25°C with 75% humidity.
Charging in the oven: turn the loaves over, dust with flour, add steam, and place in the oven.
Baking: bake for 30-35 minutes at 240°C/250°C.
