Ingredients
T55 or T65 organic flour: 9,6 kg
Terre d’Arômes Organic Spelt: 0,4 kg
Roasted crushed hazelnuts: 1,3 kg
Roasted crushed walnuts: 1,3 kg
Yeast: 0,1 kg
Salt: 0,18 kg
Water: 6,8 L
Preparation
Method with 4% dosage
Base temperature: 60°C.
Kneading:
- First speed: 5 minutes, followed by autolysis for 30 minutes.
- Second speed:
- Oblique: 6 minutes, add the salt and knead for 6 minutes.
- Spiral: 3 minutes, add the salt and knead for 3 minutes.
- First speed:
- Oblique: add the fruits and knead for 2 minutes.
- Spiral: add the fruits and knead for 1 minute.
Dough temperature: 25-26°C.
First fermentation: 60 minutes.
Scaling: divide into balls of 100 g and 400 g or 150 g and 750 g.
Intermediate proofing: 20 minutes.
Shaping: re-shape the large pieces into boules and flatten the small ones to assemble and form an Auvergnat loaf. Place upside down on floured cloth or in floured round bannetons.
Final fermentation: 1h-1h15 at 25°C with 75% humidity.
Baking: 32-35 minutes (500 g) or 45-50 minutes (800 g) at 230°C (bottom heat) and 250°C (top heat). Let dry at the end of baking.
