Ingredients
T55 or T65 organic flour: 6,7 kg
T170 organic rye flour: 1,45 kg
T85 organic rye flour: 1,45 kg
Terre d’Arômes Organic Rye: 0,4 kg
Organic prefermented dough: 2,5 kg
Yeast: 0,08 kg
Salt: 0,18 kg
Water: 6,8 to 7,2 L
Preparation
Method with 4% dosage
Base temperature: 68°C.
Kneading:
- First speed: 5 minutes.
- Second speed:
- Oblique: 6 minutes, add salt and knead for another 6 minutes.
- Spiral: 3 minutes, add salt and knead for another 3 minutes.
Dough temperature: 25-26°C.
First fermentation: 10 minutes.
Scaling: divide into dough balls from 120 g to 250 g.
Intermediate proofing: 10 minutes.
Shaping: reshape into balls and place three at a time in bannetons, shaped in a Vaudois style.
Final fermentation: 45 minutes at 25°C with 75% humidity.
Baking: bake 26-45 minutes at 240°C.
