Ingredients
T55 or T65 flour: 8,7 kg
T170 rye flour: 1 kg
Phil Savor Noir: 0,03 kg
Yeast: 0,1 kg
Salt: 0,18 kg
Water: 6,4 to 6,8 L
5 seeds Mix: 2,2 kg
Soaking water: 1,65 L
Preparation
Method with 3% dosage
Preparation of the cereals: soak for at least 1 hour before incorporating (mix of 5 seeds + soaking water).
Base temperature: 60°C.
Kneading:
- First speed: 5 minutes.
- Second speed:
- Oblique: 8 minutes, add salt and knead for another 5 minutes. Add the cereals preparation and knead for another 5-6 minutes.
- Spiral: 3 minutes, add salt and knead for another 3 minutes. Add the cereals preparation and knead for another 3-4 minutes.
Dough temperature: 25-26°C.
First fermentation: 60 minutes.
Scaling: divide into 350 g dough balls.
Intermediate proofing: 15 minutes.
Shaping: by hand or using a machine, place in a tray-shaped mold and score like a sausage roll.
Final fermentation: 1h30 at 25°C.
Charging the oven: add steam and load into the oven.
Baking: bake 24-28 minutes at 230°C/250°C.
