Ingredients
T55 or T65 flour: 4,75 kg
T80 stone-ground flour: 4,75 kg
Terre d’Arômes Rye Froment: 0,5 kg
Yeast: 0,02 kg
Salt: 0,18 kg
Water: 5,6 to 6 L
Preparation
Method with 5% dosage
Base temperature: 70°C.
Kneading:
- First speed: 10 minutes.
- Second speed:
- Oblique: 6 minutes.
- Spiral: 3 minutes.
Dough temperature: 25-26°C.
First fermentation: 2 hours with a flip at 1 hour.
Scaling: divide into dough pieces from 500 g to 800 g.
Intermediate proofing: 20 minutes.
Shaping: by hand or using a machine. Shape into bâtard or ball.
Final fermentation: 18h at 12°C with 75% humidity.
Baking: bake 35-45 minutes at 240°C.
