Ingredients
T55 or T65 flour: 9,7 kg
Phil Savor Noir: 0,3 kg
Yeast: 0,15 kg
Salt: 0,18 kg
Water: 6,4 to 6,8 L
Crushed walnuts: 2,2 kg
Preparation
Method with 3% dosage
Base temperature: 58°C.
Kneading:
- First speed: 5 minutes.
- Second speed:
- Oblique: 10 minutes, add salt and knead for another 5 minutes. Add the walnuts and knead for another 3-4 minutes.
- Spiral: 4 minutes, add salt and knead for another 3 minutes. Add the walnuts and knead for another 1-2 minutes.
Dough temperature: 25-26°C.
First fermentation: 30 minutes.
Scaling: divide into 400 g dough pieces.
Intermediate proofing: 15 minutes.
Shaping: by hand or using a machine, shape into bâtard, place on floured cloths until the dough develops a grayish skin.
Final fermentation: 1h15-1h30 at 25°C with 75% humidity.
Charging the oven: dust the breads, score, add steam and load into the oven.
Baking: bake 26-30 minutes at 230°C/250°C.
