Ingredients
T55 or T65 flour: 9,7 kg
Terre d’Arômes Intense Flavor Rye: 0,3 kg
Yeast: 0,1 kg
Salt: 0,18 kg
Water: 6,6 to 7 L
Preparation
Method with 3% 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: 60 minutes.
Scaling: divide into 330 g or 500 g dough balls.
Intermediate proofing: 20 minutes.
Shaping: by hand or using a machine, bâtard shape.
Final fermentation: 1h-1h15 at 25°C with 75% humidity.
Baking (A): bake 24-35 minutes at 230°C/260°C.
Cutting: after allowing the loaves to cool completely, cut into 1-1.5 cm cubes. Drizzle with olive oil and mix well. Arrange the croutons on baking paper and a baking tray.
Baking (B): place into the oven for about 10 minutes at 200°C in a convection oven.
