Ingredients
Gruau flour: 6 kg
T55 or T65 flour: 3,6 kg
Terre d’Arômes Wheat CRC®: 0,4 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
Preparation
Method with 4% dosage
Base temperature: 50°C.
Kneading:
- First speed: 5 minutes.
- Second speed using 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: give 2 double folds, with 20 minutes of rest at 4°C between each fold. Cut into 65-70 g retangles, place the chocolate batons inside. Roll up and place on baking paper and baking trays.
Final fermentation: 2h-3h at 26-28°C with 75% humidity.
Baking: brush egg wash and bake for 13-14 minutes at 170°C in a ventilated oven.
