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
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.
- Spiral: 4 minutes, add salt and knead for another 3 minutes.
Dough temperature: 25-26°C.
First fermentation: 30 minutes.
Scaling: divide into 500 g dough balls.
Intermediate proofing: 15 minutes.
Shaping: round again and place on floured cloths or floured bannetons.
Final fermentation: 1h15-1h30 at 25°C.
Charging the oven: dust the breads, score, add steam and load into the oven.
Baking: bake 40 minutes at 240°C.
