Ingredients
T85 rye flour: 5 kg
T170 rye flour: 5 kg
Terre d’Arômes Intense Flavor Full-bodied Rye: 0,3 kg
Prefermented dough: 4 kg
Salt: 0,2 kg
Water: 12 L
Preparation
Method with 3% dosage
Base temperature: 120-125°C.
Kneading:
- First speed: 3 minutes, add the prefermented dough and knead for 3 minutes.
- Second speed:
- Oblique: 2 minutes.
- Spiral: 1 minute.
Dough temperature: 35°C.
First fermentation: 60 minutes.
Scaling: divide into dough pieces from 500 g to 1,5 kg.
Shaping: lightly round, then place upside down in floured bannetons.
Final fermentation: 30-40 minutes at 25°C with 75% humidity.
Baking: place into the oven at 250°C then bake at 220°C from 45 minutes to 1h30 depending on the size of breads.
