Ingredients
T55 or T65 flour: 10 kg
Phil Super V Concentré: 0,05 kg
Yeast: 0,5 kg
Salt: 0,2 kg
Sugar: 1,5 kg
Butter: 4 kg
Eggs: 5,6 to 6 L
Preparation
Method with 0,5% dosage
Base temperature: 52°C.
Kneading:
- First speed: 5 minutes.
- Second speed (using a mixer): 5 minutes, add the butter and knead for another 6-8 minutes.
- First speed: continue until the dough pulls away.
Dough temperature: 25-26°C.
First fermentation: 60 minutes.
Scaling: divide into 200 g elongated dough pieces.
Intermediate proofing: 10 minutes.
Shaping: form a tall two-strand braid with two 200 g dough pieces..
Final fermentation:
Direct: 2h30 at 28°C.
Differed: 14h at 4°C then 3h at 28°C.
Charging the oven: brush egg wash, decorate with pearl sugar on top, then bake
Baking: 24-28 minutes at 150°C.
