Ingredients
T55 or T65 flour: 9,6 kg
Terre d’Arômes Rye CRC®: 0,4 kg
Pumpkin seeds: 1,2 kg
Yeast: 0,06 kg
Salt: 0,18 kg
Water: 6,6 to 6,8 L
Emmental cheese: QS
Preparation
Method with 4% dosage
Base temperature: 60°C.
Kneading:
- First speed: 5 minutes, followed by autolysis for 30 minutes.
- Second speed:
- Oblique: 6 minutes, add the salt and knead for 6 minutes.
- Spiral: 3 minutes, add the salt and knead for 3 minutes.
Dough temperature: 25-26°C.
First fermentation: 30 minutes, then at 4°C during 14-18 hours.
Bringing to room temperature: 30 minutes.
Scaling: divide into 120 g long dough pieces.
Intermediate proofing: 20 minutes.
Shaping: flatten and sprinkle with pumpkin seeds and Emmental cheese. Twist, then place on baking paper and baking trays.
Final fermentation: 1h-1h15 at 25°C with 75% humidity.
Baking: bake for 14-16 minutes at 260°C.
