Ingredients
Traditional flour: 10 kg
Liquid Perspective CRC®:1 kg
Salt: 0,2 kg
Water: 7 L
Bassinage water: 0,5 L
Preparation
Method with 10% dosage
Base temperature: 66°C.
Kneading:
- First speed: 5 minutes (flour and water), followed by autolysis for 45 minutes.
- Second speed:
- Oblique: 6 minutes with sourdough, add salt and bassinage water, then knead for another 6 minutes.
- Spiral: 3 minutes with sourdough, add salt and bassinage water, then knead for another 3 minutes.
Dough temperature: 25-26°C.
First fermentation: 30 minutes into 6,6 kg dividing containers, then overnight at 4°C.
Back to room temperature: 30 to 45 minutes at 25°C.
Scaling: divide into 330 g dough pieces.
Intermediate proofing: 20 minutes.
Shaping: shape by hand and place on hull-wheat semolina (with the seams facing up).
Final fermentation: 2h30 to 3 h at 25°C.
Baking: score, add steam and load into the oven à 260°C for 18-20 minutes.
