Ingredients
T110 Organic flour: 10 kg
Liquid Organic Perspective®: 1,2 kg
Guérande salt: 0,18 kg
Water: 6,4 to 7 L
Preparation
Method with 12% dosage
Base temperature: 72°C.
Kneading:
- First speed: 10 minutes.
- Second speed:
- Spiral: 3 minutes.
Dough temperature: 24-26°C.
First fermentation: 1h30 at 24-25°C.
Scaling: divide into 0,5 kg to 1,5 kg dough balls.
Intermediate proofing: 30 minutes.
Shaping: re-shape the dough and place it in floured bannetons or on well-floured cloths, seams side up.
Final fermentation: 16-20h at 12°C with 75% humidity.
Charging the oven: turn out onto the oven mat, lightly floured. Score, add steam and load into the oven.
Baking: 30 to 60 minutes at 230°C (bottom heat) and 250°C (top heat).
