Ingredients
T55 or T65 flour: 9,8 kg
Terre d’Arômes Rye Froment: 0,2 kg
Yeast: 0,2 kg
Salt: 0,18 kg
Water: 5,6 to 6 L
Preparation
Method with 2% dosage
Base temperature: 54°C.
Kneading:
- First speed: 5 minutes.
- Second speed:
- Oblique: 12-13 minutes.
- Spiral: 6-7 minutes.
Dough temperature: 25-26°C.
Scaling: roll out the dough to 1,5 cm thickness and cut into rectangles measuring 5 cm x 18-20 cm weighing 300 g each. Then place on a baking tray.
Final fermentation: 2h-2h30 at 28°C with 80% humidity.
Baking: load into the oven, add steam and bake for 15-16 minutes at 200°C.
