Ingredients
T55 or T65 flour: 9,85 kg
Terre d’Arômes Whole Wheat CRC®: 0,15 kg
Yeast: 0,1 kg
Salt: 0,18 kg
Water: 6,8 L
Preparation
Method with 1,5% dosage
Base temperature: 60°C.
Kneading:
- First speed: 5 minutes, followed by autolysis for 30 minutes.
- Second speed:
- Oblique: 6 minutes, add the salt and knead for6 minutes.
- Spiral: 3 minutes, add the salt and knead for 3 minutes.
Dough temperature: 25-26°C.
First fermentation: 60 minutes.
Scaling: divide into 330 g dough pieces.
Intermediate proofing: 10 minutes.
Shaping: by hand or using a machine, baguette shape. Place on a greased molded tray.
Final fermentation: 1h-1h15 at 25°C with 75% humidity.
Baking: score, add steam and bake 18-22 minutes at 260°C.
