Ingredients
Strong flour or Gruau flour: 10 kg
Phil Levain Blé d’Or et Beurre: 0,2 kg
Yeast: 0,5 kg
Salt: 0,2 kg
Sugar: 1,5 kg
Butter: 3,5 kg
Eggs: 5,8 to 6 L
Preparation
Method with 2% dosage
Base temperature: 54°C.
Kneading using a mixer:
- First speed: 5 minutes.
- Second speed: 5 minutes without butter, then 6 to 8 minutes with butter. Finish on first speed until dough pulls away.
Dough temperature: 25-26°C.
First fermentation: 60 minutes.
Scaling: divide into 300 g dough pieces.
Intermediate proofing: 10 minutes.
Shaping: re-roll the balls and place them in the molds.
Final fermentation:
- Direct 2h30 at 28°C
- Differed fermentation 14 hours at 4°C, then 3 hours at 28°C.
Charging the oven: brush with egg wash and place in the oven.
Baking: 20-25 minutes at 150°C in a ventilated oven.
