Ingredients
Gruau flour: 6 kg
T55 or T65 flour: 4 kg
Phil Super V Concentré: 0,05 kg
Sugar: 1,3 kg
Détrempe butter: 0,5 kg
Tourage butter: 4,5 kg
Yeast: 0,5 kg
Salt: 0,2 kg
Water: 4,7 to 5 L
Chocolates bars: QS
Preparation
Method with 0,5% dosage
Base temperature: 50°C.
Kneading:
- First speed: 5 minutes.
- Second speed (using a mixer or spiral): 5-6 minutes.
Dough temperature: 16-18°C.
First fermentation: 30 minutes at room temperature, then at least 1h at 4°C.
Tourage (laminating): give the dough two folds, resting for 20 minutes at 4°C between each fold. Cut into 55-60 g rectangles, then roll with two chocolate sticks.
Final fermentation: 2h-2h30 at 26-28°C with 75% humidity.
Baking: brush egg wash and bake 13-14 minutes at 150/170°C.
