Ingredients
T55 or T65 flour: 9,8 kg
Phil Combo 30: 0,2 kg
Yeast: 0,12 kg
Salt: 0,18 kg
Water: 7 to 7,6 L
Crushed toasted hazelnut: 1,4 kg
Dried raisins: 1,4 kg
Preparation
Method with 2% dosage
Base temperature: 58°C.
Kneading:
- First speed: 5 minutes.
- Second speed:
- Oblique: 16 minutes, add inclusions and knead for another 2 minutes.
- Spiral: 8-9 minutes, add inclusions and knead for another 1 minute.
Dough temperature: 25-26°C.
First fermentation: 30 minutes.
Scaling: divide into 330 g dough pieces.
Intermediate proofing: 20 minutes.
Shaping: using an open machine, in bâtard shape (without rolling, just lightly shaped).
Final fermentation: 50 minutes at 25°C.
Baking: score, add steam and bake for 24-26 minutes at 260°C.
