Whole wheat bread Perspective®

T150 whole wheat flour: 10 kg
Solid Perspective CRC®: 4 kg
Salt: 0,2 kg
Water: 7 to 7,2 L

Method with 40% dosage

Base temperature: 64-66°C.
Kneading: 

• First speed: 5 minutes (witout sourdough).
• Second speed:
  • Spiral: 4 minutes witout sourdough, then add sourdough and knead for another 6 minutes. 

Dough temperature: 25-27°C.
First fermentation: 1 hour at 26°C. 
Scaling: divide into 350 g dough balls.
Intermediate proofing: 30 minutes at 26°C. 
Shaping: by hand, score with diagonal overlapping cuts (sausage-style) and place on cloths.
Final fermentation: 3h30-4h at 26°C with 75% humidity.
Charging the oven: load into the oven with plenty of steam.
Baking: 26-28 minutes at 240°C (top heat) and 230°C (bottom heat).