Ingredients
T55 or T65 flour: 10 kg
Phil Strong: 0,03 kg
Yeast: 0,15 kg
Salt: 0,18 kg
Water: 6,4 to 6,8 L
Preparation
Method with 0,3% dosage
Base temperature: 58°C.
Kneading:
- First speed: 5 minutes.
- Second speed:
- Oblique: 8 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 50 g to 80 g dough pieces.
Intermediate proofing: 10 minutes.
Shaping: by hand or using a machine, shape in roll.
Final fermentation: 1h15-1h30 at 25°C with 75% humidity.
Charging the oven: score, add steam and load into the oven.
Baking: bake for 10-15 minutes at 260°C, depending on the size of the breads.
