Ingredients
T55 or T65 flour: 9,5 kg
Phil Fournée Ferment: 0,5 kg
Salt: 0,18 kg
Water: 6,6 to 7,2 L
Dried apricots: 1,25 kg
Crushed toasted hazelnuts: 1,25 kg
Preparation
Method with 5% dosage
Base temperature: 60-62°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.
- First speed:
- Oblique: add the apricots and hazelnuts and knead again 5-6 minutes.
- Spiral: add the apricots and hazelnuts and knead again 3-4 minutes.
Dough temperature: 25-26°C.
First fermentation: 60 minutes.
Scaling: divide into 330 g dough pieces with a light shaping.
Intermediate proofing: 10-15 minutes.
Shaping: by hand or using an open machine, just rolled, then place on a floured cloth with the seam side down.
Final fermentation: 60 minutes at 25°C with 75% humidity.
Baking: bake with the seam side up for a rustic, crinkled appearance (without scoring), bake 18-20 minutes at 240/260°C.
