Ingredients
Organic stone-ground flour: 9,4 kg
Terre d’Arômes Organic Rye: 0,6 kg
Yeast: 0,06 kg
Salt: 0,18 kg
Water: 6,6 to 7,4 L
Preparation
Method with 6% dosage
Base temperature: 70°C.
Kneading:
- First speed: 10 minutes.
- Second speed:
- Oblique: 6 minutes.
- Spiral: 3 minutes.
Dough temperature: 25-26°C.
First fermentation: 2 hours.
Scaling: divide into dough balls from 500 g to 1 kg.
Intermediate proofing: 10-15 minutes.
Shaping: manual, lightly reshape into balls and place in bannetons, flattening them slightly.
Final fermentation: 1h30 at 25°C with 75% humidity.
Baking: score, add steam and bake for 40 to 60 minutes at 260°C (top heat)/240°C (bottom heat), depending on the size of breads.
