Ingredients
T55 or T65 flour: 9,7 kg
Terre d’Arômes Intense Flavor Rye Duo: 0,3 kg
Yeast: 0,1 kg
Salt: 0,18 kg
Water: 6,6 to 7,2 L
Preparation
Method with 3% dosage
Base temperature: 60°C.
Kneading:
- First speed: 5 minutes, followed by autolysis for 30 minutes.
- Second speed:
- Oblique: 10 minutes.
- Spiral: 5 minutes.
Dough temperature: 25-26°C.
First fermentation: 60 minutes.
Scaling: divide into 400 g dough pieces.
Intermediate proofing: 10 minutes.
Shaping: shape into rectangular breads.
Final fermentation: 1h-1h15 at 25°C with 75% humidity.
Charging in the oven: dust the breads, score, add steam and place into the oven.
Baking: 30 to 35 minutes at 240°C.
