Ingredients
T150 flour: 5 kg
T55 or T65 flour: 4,6 kg
Terre d’Arômes Intense Flavor Full-bodied Wheat CRC®: 0,4 kg
Sugar: 0,4 kg
Rapeseed oil: 0,5 kg
Yeast: 0,2 kg
Salt: 0,18 kg
Water: 5,8 to 6 L
Preparation
Method with 4% dosage
Base temperature: 60°C.
Kneading:
- First speed: 5 minutes.
- Second speed:
- Oblique: 18-20 minutes.
- Spiral: 10-12 minutes.
Dough temperature: 26°C.
First fermentation: 10 minutes.
Scaling: divide into boules from 500 g to 800 g.
Intermediate proofing: 15 minutes.
Shaping: by hand or using a machine. Then place in greased tins.
Final fermentation: 1h30 at 35°C with 75% humidity.
Baking: from 25 to 40 minutes at 150°C in a ventilated oven (depending on the size of breads).
