Ingredients
T55 or T65 flour: 10 kg
Phil Levain Blé Complet CRC®: 2 kg
Yeast: 0,02 kg
Salt: 0,18 kg
Water: 5,4 to 5,8 L
Preparation
Method with 20% dosage
Base temperature: 58-60°C.
Kneading:
- First speed: 5 minutes.
- Second speed:
- Oblique: 10 minutes, add salt, then knead for another 5 minutes.
- Spiral: 4 minutes, add salt, then knead for another 3 minutes.
Dough temperature: 25-26°C.
First fermentation: flip the dough at 30 minutes, then let rest for 1 hour.
Scaling: divide into 330 g or 500 g dough pieces.
Intermediate proofing: 20 minutes.
Shaping: by hand.
Final fermentation: 14-16 hours at 13-14°C or 3h30-4h at 25°C.
Charging the oven: score, add steam and place in the oven.
Baking: bake at 230°C (bottom heat) and 260°C (top heat) for 18-35 minutes depending on the size of breads.
