Ingredients
T55 or T65 organic flour: 4,5 kg
Organic Cornbread Premix: 5 kg
Organic sunflower seeds: 0,5 kg
Yeast: 0,2 kg
Salt: 0,18 kg
Water: 6 to 6,2 L
Preparation
Method wih 50% dosage
Base temperature: 56 to 58°C.
Kneading:
- First speed: 5 minutes.
- Second speed:
- Oblique: 22 to 24 minutes.
- Spiral: 14 to 16 minutes.
Dough temperature: 25-26°C.
First fermentation: 20 to 30 minutes.
Scaling: divide into 150 g dough pieces.
Intermediate proofing: 5 to 10 minutes.
Shaping: by hand or using a machine, in dejeunette format.
Final fermentation: 1h-1h15 at 25°C.
Charging the oven: score, add steam and load into the oven.
Baking: 22-24 minutes at 240°C (top heat) and 230°C (bottom heat).
