Ingredients
T55 or T65 flour: 9,5 kg
Sugar: 0,5 kg
Barley malt: 0,01 kg
Terre d’Arômes Wheat CRC®: 0,5 kg
Dry yeast: 0,2 kg
Salt: 0,18 kg
Water: 5,6 to 6,2 L
Preparation
Method with 5% dosage
Base temperature: 56°C.
Kneading:
- First speed: 5 minutes.
- Second speed:
- Oblique: 12-13 minutes.
- Spiral: 6 minutes.
Dough temperature: 25-26°C.
First fermentation: 30 minutes.
Scaling: divide into 100 g dough balls.
Intermediate proofing: 20 minutes.
Shaping: roll out into a circle 0,3 cm thick, place on baking paper and a baking tray.
Baking: bake for 5-8 minutes at 220°C in a deck oven with steam.
