Ingredients
T55 or T65 flour: 10 kg
Phil Force: 0,1 kg
Yeast: 0,08 kg
Salt: 0,18 kg
Water: 6,4 to 7 L
Preparation
Method with 1% dosage
Base temperature: 58°C.
Kneading:
- First speed: 5 minutes.
- Second speed:
- Oblique: 6 minutes, add salt and knead for another 6 minutes.
- Spiral: 3 minutes, add salt and knead for another 3 minutes.
Dough temperature: 24-25°C.
First fermentation: 60 minutes.
Scaling: divide into 330 g dough pieces.
Intermediate proofing: 10 minutes.
Shaping: by hand or using a machine, shape into pavé.
Final fermentation: block overnight at 4°C (16-18h), then 1h30-2h at 24°C with 75% humidity.
Baking: score, add steam and load into the oven 18-20 minutes at 260°C.
