Sourdough bread Perspective®

Traditional flour: 8 kg
T150 whole wheat flour: 2 kg
Solid Perspective CRC®: 0,5 kg
Salt: 0,18 kg
Water: 5,7 to 6 L

Method with 5% dosage

Base temperature: 66-68°C.
Kneading: 

• First speed: 5 minutes (flour and water).
• Second speed:
  • Oblique: 1 minute. 
  • Spiral: 30 secondes. 

Dough temperature: 25°C.
First fermentation: in dividing containers for 18 hours at 20°C. 
Scaling: divide into 500 g dough pieces.
Intermediate proofing: 20 minutes. 
Shaping: bâtard shape; place seam side down on floured couches or in bannetons.
Final fermentation: 2h-2h30 at 25°C with 75% humidity.
Charging the oven: score, add steam and load into the oven.
Baking: 35-40 minutes at 240-250°C.