Ingredients
T55 or T65 flour: 4,85 kg
Fine durum wheat semolina: 5 kg
Sunflower: 0,6 kg
Terre d’Arômes Rye Froment: 0,15 kg
Yeast: 0,2 kg
Salt: 0,18 kg
Water: 6,2 to 6,6 L
Preparation
Method with 1,5% dosage
Base temperature: 58°C.
Kneading:
- First speed: 5 minutes.
- Second speed:
- Oblique: 6 minutes and knead for 6 minutes while adding oil.
- Spiral: 3 minutes and knead for 3 minutes while adding oil.
Dough temperature: 25-26°C.
Scaling: divide into 330 g dough balls.
Intermediate proofing: 20 minutes.
Shaping: spread on durum wheat semolina.
Final fermentation: 1h30-2h at 25°C with 75% humidity.
Baking: bake 10 minutes at 280°C.
