Ingredients
T55 or T65 flour: 10 kg
Phil Strong: 0,02 kg
Yeast: 0,15 kg
Salt: 0,18 kg
Water: 6,4 to 6,8 L
Preparation
Method with 0,2% dosage
Base temperature: 56°C.
Kneading:
- First speed: 5 minutes.
- Second speed:
- Oblique: 13-14 minutes.
- Spiral: 6-7 minutes.
Dough temperature: 25-26°C.
First fermentation: 20 minutes.
Scaling: divide into 180 g dough balls.
Intermediate proofing: 10 minutes.
Shaping: by hand or using a machine, shape into déjeunette and place on a baking tray lined with parchment paper.
Final fermentation: 1h15-1h30 at 25°C with 75% humidity.
Charging the oven: add steam and load into the oven.
Baking: bake 10 minutes at 230°C/250°C.
