Ingredients
T55 or T65 flour: 10 kg
Phil Levain Blé d’Or et Beurre: 0,2 kg
Yeast: 0,4 kg
Salt: 0,2 kg
Milk powder: 0,5 kg
Sugar: 1 kg
Butter: 1 kg
Water: 5,6 L
Eggs (optional): 1 L
Preparation
Method with 2% dosage
Base temperature: 56°C.
Kneading:
- First speed: 5 minutes.
- Second speed: 8-10 minutes.
Dough temperature: 24-26°C.
First fermentation: 1 hour at 24°C or 12 hours at 4°C.
Scaling: roll into 100 g or 300 g dough pieces.
Intermediate proofing: 20 minutes.
Shaping: shape into baguettes or small breads, place on greased molds, brush with egg wash and score to create the sausage cut.
Final fermentation: 1h30-2h at 28°C.
Charging the oven: turn on steam, then load into the oven.
Baking: 18-20 minutes at 160°C (ventilated oven) or 18-20 minutes at 200-210°C (deck oven).
