Ingredients
T55 or T65 flour: 10 kg
Easy Levain Intense Flavor Rye: 0,3 kg
Yeast: 0,06 kg
Salt: 0,18 kg
Water: 6,5 to 7 L
Preparation
Method with 3% dosage
Base temperature: 60-62°C.
Kneading:
- First speed: 5 minutes without salt.
- Second speed:
- Oblique: 6 minutes, add the salt, then knead for another 6 minutes.
- Spiral: 3 minutes, add the salt, then knead for another 3 minutes.
Dough temperature: 25-26°C.
First fermentation: 30 minutes in dividing containers, then overnight at 4°C (16-20 hours).
Bringing to room temperature: 30 to 45 minutes (watch out for crust formation).
Scaling: divide into 330 g dough pieces.
Intermediate proofing: 20 minutes.
Shaping: by hand or using a machine.
Final fermentation: 1h15-1h30 at 25°C with 70% humidity.
Charging the oven: score, add steam and load into the oven.
Baking: 20 to 45 minutes at 240-260°C depending on the size of breads.
