Ingredients
T55 or T65 flour: 9,8 kg
Terre d’Arômes Whole Wheat CRC®: 0,2 kg
Sugar: 0,4 kg
Rapeseed oil: 0,4 kg
Yeast: 0,3 kg
Salt: 0,18 kg
Water: 6 L
Preparation
Method with 2% dosage
Base temperature: 54-56°C.
Kneading:
- First speed: 5 minutes.
- Second speed:
- Oblique: 18-20 minutes.
- Spiral: 10 minutes.
Dough temperature: 25-26°C.
First fermentation: 10 minutes.
Scaling: divide into dough pieces from 500 g to 1 kg (depending the size of molds).
Intermediate proofing: 10 minutes.
Shaping: using a machine, degas thoroughly, then place into greased molds.
Final fermentation: 1h30-2h at 32°C with 80% humidity.
Baking: add the steam and bake for 35 to 50 minutes at 180°C (deck oven)/150°C (ventilated oven).
