Ingredients
Organic traditional flour: 10 kg
Phil Levain Organic Rye: 0,5 kg
Yeast: 0,06 kg
Salt: 0,18 kg
Water: 6,6 to 7 L
Preparation
Method with 5% dosage
Base temperature: 62 to 64°C.
Kneading:
- First speed: 5 minutes, then autolysis for 30-60 minutes.
- Second speed:
- Oblique: 6 minutes, add the salt, then knead for another 6 minutes.
- Spiral: 3 minutes, add the salt, then knead for another 3 minutes.
Dough temperature: 25-26°C.
First fermentation: 30 minutes in dividing containers, then overnight at 4°C.
Bring to room temperature: 30 to 45 minutes at 25°C.
Scaling: divide into 800 g dough pieces.
Intermediate proofing: 20 minutes.
Shaping: by hand, shape into couronnes and place in floured bannetons.
Final fermentation: 1h15-1h30 at 25°C.
Charging the oven: score, add steam and load in the oven.
Baking: 35 to 40 minutes at 250°C (top heat) and 230°C (bottom heat).
